Steak and Egg Salad with Salsa Verde

When you’re craving that steak and egg sandwich but summer – and that dreaded first day in swimwear – is just weeks away, this steak and egg salad with salsa verde makes a great substitute. It works well with leftover steak and can be eaten cold.

For the Steak and egg

  • 150g steak, cooked to your liking
  • 1 egg
  • Mixed salad leaves
  • 1 carrot
  • ¼ cucumber
  • handful borage flowers

Salsa verde

  • Handful parsley
  • Handful basil
  • 1 tbsp capers
  • 1 pickled cucumber
  • 1 anchovy
  • ½ lemon, juice only
  • Olive oil
  • Salt and pepper
  • Water, to loosen


  1. Start by making the salsa verde by blitzing all the ingredients together in a food processor. Add the water at the end, adding just enough to loosen the sauce.
  2. Boil the egg in water for 5 mins until hard-boiled with a soft yolk.
  3. Peel, cut in half and set aside.
  4. Slice the steak into bite-sized chunks and set aside.
  5. Place the mixed salad leaves in a serving bowl.
  6. Cut the cucumber into circles and then cut them in half and add to the salad leaves.
  7. Using a vegetable peeler, peel shavings of the carrot and add to the salad.
  8. Add the chopped meat and the egg.
  9. Top with borage flowers.
  10. Season with salt and pepper.
  11. Take the salsa verde in a separate container and spoon on top just before serving.
Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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