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Sumac Steak Salad with Everything Bagel Vinaigrette

Amy Kritzer
Make no mis-steaks! This Sumac Steak Salad with Everything Bagel Vinaigrette is easy, flavorful and impressive. Plus that runny egg!
5 from 2 votes
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Salad
Cuisine Jewish
Servings 2 servings


  • For Steak:
  • 2 6- oz filet mignons at least 2-inches thick, taken out of the refrigerator 30 minutes before cooking, dried well (that equals a nice crust!)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 2 tablespoons sumac
  • 1 tablespoon extra virgin olive oil
  • For Everything Bagel Vinaigrette:
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon everything bagel spice that's equal parts poppy seeds, sesame seeds, granulated onion, granulated garlic, plus more for garnish
  • 1/4 cup extra virgin olive oil
  • Salt to taste
  • For Salad:
  • 3 cups spinach leaves
  • 1/4 red onion sliced thin
  • 2 tablespoons walnuts chopped (toasted or not)
  • 2 fried eggs


  • Steak time! Season your dry filets well on both sides with salt, pepper and sumac.
  • Take a large, heavy bottomed sauté pan over high head and add 1 tablespoon olive oil. Sear filets 2-minutes per side until nice and brown and juices start to run. Don't play with them too much!
  • Transfer steak to a cutting board and let rest for at 5-10 minutes.
  • While resting, make your dressing!
  • In a large bowl, whisk together Dijon mustard, lemon juice and everything bagel spice. Then slowly drizzle in olive oil while whisking until emulsified. Season with salt to taste.
  • Toss spinach and red onion with dressing and divide onto two plates.
  • Slice steak against the grain and place on greens. Top each with walnuts, a fried egg and more everything bagel spice!
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