Steak and Egg Salad

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4 (1-inch-thick) tenderloin steaks (about 4 pounds)

fresh salad greens

2 ripe tomatoes – cut in sixths

1 small red onion – cut in strips

1 red pepper - cut in strips

4 fresh eggs

Bleu cheese

Creamy Bleu cheese dressing

Coffee Rub:

4 tablespoons ground coffee

1 tablespoon cumin

1 tablespoon kosher salt

1 tablespoon black pepper

1 teaspoon ground oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Mix all rub ingredients well.


Prepare your salad. Rub the steak with coffee rub. To grill the steak, get a charcoal or stove-top cast iron grill very hot. Grill to your preferred doneness. Allow to rest.While the steak is grilling prepare the fried eggs.To assemble; place steak on top of salad, top with egg and bleu cheese. Serve with the dressing on the side.