Dining al desko: 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 makes a great substitute. It works well with leftover steak and can be eaten cold.

Steak and egg salad with salsa verde


  • 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 the 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.
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Rachel Zammit Cutajar

Rachel’s life has been one recipe after the other for almost 10 years. Though she is no longer editor of Gourmet Today magazine, food still takes centre stage. She is a freelance writer and Succeed’s resident chef. To balance the inevitable calorie intake she has become a reluctant runner and likes to lift weights, though still loves a day on the sofa binge-watching absolutely anything (good).