If you’re searching for the ultimate hearty-yet-refreshing meal, look no further than the Seared Steak & Avocado Power Salad with Jammy Eggs. This vibrant dish delivers everything you crave in a single bowl: juicy seared steak, creamy avocado, perfectly jammy eggs, and a flavorful medley of crisp greens and vegetables—all brought together with a drizzle of rich olive oil. It’s the sort of satisfying, colorful salad that manages to feel decadent and nourishing at the same time, and I can’t wait for you to make it your new go-to power meal!

Seared Steak & Avocado Power Salad with Jammy Eggs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this salad is how each ingredient plays a star role in building flavor and texture. By keeping things simple and using just a handful of fresh, quality ingredients, you get a dish that truly lets each component shine.

Ribeye or Sirloin Steak (200g): Choose a tender cut like ribeye or sirloin for maximum flavor and a juicy bite. Let your butcher know you’re making a salad!
Avocado (1, sliced): Creamy, rich avocado adds a buttery texture—pick one that yields slightly when pressed for perfect ripeness.
Soft-Boiled Eggs (2): The jammy yolks cascade into the greens and steak, tying all the flavors together.
Broccoli Florets (1 cup): Just a quick steam brings out their sweetness and pleasant crunch.
Mushrooms, sliced (1 cup): Searing mushrooms intensifies their earthy flavor and adds a golden, meaty note to the salad.
Mixed Lettuce (1 cup): Go for a colorful blend—romaine and purple cabbage make for a hearty, vibrant base.
Olive Oil (2 tbsp, plus extra): Extra-virgin is best here; its fruity richness finishes the salad beautifully.
Salt and Freshly Cracked Black Pepper: These essentials draw out the soulful flavors of every element—don’t skimp on the seasoning!

How to Make Seared Steak & Avocado Power Salad with Jammy Eggs

Step 1: Prep the Vegetables

Start by prepping your broccoli. Simply steam or blanch the florets for 2–3 minutes until they’re just turning tender but still have a pleasant crunch. Quickly drain and set aside—this helps preserve their gorgeous green hue and lively texture.

Step 2: Sear the Mushrooms

Heat a drizzle of olive oil in a skillet over medium heat. Toss in your sliced mushrooms and a pinch of salt. Sear them, stirring occasionally, until they’re deeply golden and have released all their juices—about 5 minutes. Transfer them to a plate so they stay juicy and don’t overcook.

Step 3: Cook the Steak

Pat your steak dry and season generously with salt and pepper. Heat a cast iron or heavy skillet (or grill pan) until it’s almost smoking, add just a splash of olive oil, and sear the steak for 2–3 minutes on each side for juicy medium-rare perfection. Adjust to your desired doneness. Let the steak rest for at least 5 minutes—this keeps all those delicious juices in—then slice it thinly against the grain for maximum tenderness.

Step 4: Prepare the Jammy Eggs

Bring a pot of water to a gentle simmer. Lower in your eggs and simmer exactly 6½ minutes for those perfect jammy centers. Immediately plunge the eggs into an ice bath to stop the cooking, then peel gently and slice in half. Admire those golden yolks!

Step 5: Assemble the Salad

In a big bowl or on a beautiful platter, layer your mixed lettuce, vibrant broccoli, seared mushrooms, silky avocado slices, and ribbons of steak. Crown the whole thing with your jammy egg halves. The colors alone will have everyone at the table clambering for a fork.

Step 6: Dress & Serve

Generously drizzle everything with the remaining olive oil and sprinkle with lots of freshly cracked black pepper (and a little extra salt if you love bold flavors). Serve the Seared Steak & Avocado Power Salad with Jammy Eggs while the steak is still just-warm—and watch it disappear!

How to Serve Seared Steak & Avocado Power Salad with Jammy Eggs

Garnishes

I love finishing this salad with a shower of fresh herbs—try torn basil, dill, or chives for extra punch. A handful of toasted seeds, like pumpkin or sunflower, adds an irresistible nutty crunch. Don’t forget a final dusting of flaky salt right before serving for that all-important flavor pop.

Side Dishes

While this salad really stands as a meal on its own, it pairs beautifully with a crusty slice of sourdough or a hunk of whole-grain bread to soak up every last drop of olive oil and egg yolk. For a lighter pairing, a bright, citrusy sparkling beverage or an iced green tea on the side is lovely.

Creative Ways to Present

Turn your Seared Steak & Avocado Power Salad with Jammy Eggs into a show-stopping centerpiece by serving it family-style on a wide platter or assembling individual layered mason jar salads for meal prep. If you want to impress, stack the steak and avocado in alternating layers or use edible flowers for a burst of color and charm.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), store the components separately: steak, eggs, veggies, and greens each in their own containers. This keeps the lettuce crisp and the flavors fresh for up to two days. Wait to slice the avocado until you’re ready to eat, so it stays green and gorgeous.

Freezing

While the veggies and eggs don’t freeze well, you can absolutely freeze the cooked steak. Slice and tightly wrap it or store in an airtight container for up to 2 months. Thaw overnight in the fridge before using. Freshness rules for the salad ingredients, though—make what you’ll enjoy soon!

Reheating

The salad base should be enjoyed cool or at room temperature, but if you want your steak warm, give it a quick sear in a hot skillet or a gentle zap in the microwave. Just remember, the eggs and avocado are best served freshly prepared to maintain their textures.

FAQs

Can I use a different cut of steak for this salad?

Absolutely! While ribeye and sirloin add incredible tenderness and flavor, flank or skirt steak work beautifully with the Seared Steak & Avocado Power Salad with Jammy Eggs, just adjust cooking times for thinner cuts.

Is there a way to make this dish dairy-free and gluten-free?

Yes—the recipe is already naturally dairy-free and gluten-free. Just ensure all added garnishes or sides are, too. It’s a great choice for anyone looking for a nutrient-packed meal that fits most diets!

What’s the secret to perfect jammy eggs?

Consistency is key! Lower your eggs into gently simmering water (not boiling) and set a precise timer for 6½ minutes. Cool them instantly in an ice bath to get those luscious yolks every single time.

Can I double the recipe for a crowd?

Definitely! This recipe doubles (or even triples) easily. Just use a larger skillet for the steak or sear in batches, and layer everything on an even bigger platter. The Seared Steak & Avocado Power Salad with Jammy Eggs always impresses a group!

What kind of olive oil is best for the dressing?

Go for a really good-quality extra-virgin olive oil. Its fruity, peppery flavor elevates every bite of this power salad and lets the fresh ingredients shine.

Final Thoughts

There’s something so satisfying about digging into a meal that feels both luxurious and energizing, and the Seared Steak & Avocado Power Salad with Jammy Eggs truly nails it. Whether you’re treating yourself to a weekday power lunch or sharing it with friends for a vibrant dinner, this salad is bound to win hearts and fuel your day. I hope you give it a try soon—you might just have a new favorite on your hands!