Sumac Steak Salad with Everything Bagel Vinaigrette
Make no mis-steaks! This Sumac Steak Salad with Everything Bagel Vinaigrette is easy, flavorful and impressive. Plus that runny egg!
Ingredients
- 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
Instructions
- 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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