Peppered Steak Salad with Balsamic-Parmesan Dressing


1 (10 oz) Hy-Vee Angus Reserve 100% natural beef sirloin steak

Coarsely ground black pepper

1/3 cup fat-free balsamic vinaigrette

3/ tbsp shredded Parmesean cheese

1 (12 oz) pkg salad blend

1 large egg, hard-cooked, peeled and sliced

1 cup halved cherry tomatoes

Croutons, optional


  • Season steak with black pepper. Grill to desired doneness. Let stand 5 to 10 minutes before slicing into thing strips.

  • Meanwhile, combine balsamic vinaigrette with Parmesan cheese. Set aside.

  • Arrange one-fourth of the salad blend in each of 4 salad bowls. Top with strips of steak, egg slices and halved cherry tomatoes. Drizzle with vinaigrette. Sprinkle with croutons if desired.

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