Egg and Steak Potato Salad with Pecorino Cheese

About this recipe

This hearty salad combines grilled steak, hard-boiled eggs, and tender potatoes, topped with tangy Pecorino cheese and tossed in a delicious Dijon vinaigrette. Easy to prepare and perfect for a satisfying meal.

Ingredients

• 1 lb steak
• 4 large eggs
• 4 medium potatoes
• 1/2 cup grated Pecorino cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

Directions

1. 1

   Preheat the grill or a pan over medium-high heat. Season the steak with salt and pepper.

2. 2

   Grill or sear the steak for about 4-5 minutes per side for medium-rare. Let it rest before slicing thinly.

3. 3

   Boil the potatoes in salted water until fork-tender, about 10-12 minutes. Drain and cut into bite-sized pieces.

4. 4

   Place the eggs in a pot of cold water, bring to a boil, then simmer for 9-10 minutes. Cool under cold running water and peel. Cut into quarters.

5. 5

   In a bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to form a dressing.

6. 6

   In a large serving bowl, combine the sliced steak, potatoes, eggs, and Pecorino cheese.

7. 7

   Drizzle the dressing over the salad and toss gently to combine.

8. 8

   Garnish with freshly chopped parsley and serve immediately.