Steak Salad with Roasted Vegetables and Fried Egg Recipe

How to Make Steak Salad with Roasted Vegetables and a Runny Fried Egg

There’s something timeless about a perfectly cooked steak served alongside beautifully roasted vegetables. It’s a meal that feels indulgent enough for a weekend dinner but simple enough to recreate any night of the week. In this recipe, Executive Chef Paul Watters elevates the humble steak salad by combining caramelised seasonal vegetables, juicy sirloin, buttery mushrooms and a rich runny fried egg that creates its own luxurious dressing when the yolk breaks.

The contrast of textures is what makes this dish special. Sweet roasted peppers and onions, tender baby potatoes, crisp asparagus and earthy mushrooms provide the perfect base for slices of perfectly rested sirloin, while a scattering of fresh chives and a light dusting of smoked paprika add colour and depth.

Whether you’re looking for a restaurant-quality dinner at home or a healthier alternative to steak and chips, this vibrant steak salad delivers plenty of flavour without feeling heavy.

Serves: 2
Preparation time: 20 minutes
Cooking time: 35 minutes

Ingredients

For the Steak

2 sirloin steaks (8–10oz each)
2 tbsp olive oil
2 cloves garlic, crushed
2 sprigs fresh thyme
1 tbsp butter
Sea salt
Freshly cracked black pepper

For the Roasted Vegetable Salad

8 asparagus spears
1 courgette, sliced
1 red onion, cut into wedges
1 red pepper, chopped
150g baby potatoes, halved
4 spring onions, trimmed
2 celery sticks, chopped
2 tbsp olive oil
150g button or chestnut mushrooms
8 cherry tomatoes, halved
A handful of mixed baby leaves
Sea salt and freshly cracked black pepper

For the Fried Eggs

2 large eggs
1 tbsp butter

To Garnish

Small bunch of fresh chives, finely chopped or picked
Pinch of smoked paprika
Pinch of turmeric
Pinch of flaky sea salt

Method

1. Roast the Vegetables

Preheat the oven to 200°C (180°C fan/Gas Mark 6).

Place the baby potatoes, red onion, courgette, asparagus, spring onions, celery and red pepper into a large roasting tray. Drizzle with the olive oil, season generously with salt and freshly cracked black pepper, then toss until everything is evenly coated.

Roast for 25–30 minutes, turning halfway through, until the vegetables are tender with lightly caramelised edges.

During the final 5 minutes of cooking, scatter over the cherry tomatoes so they soften without losing their shape.

2. Cook the Mushrooms

While the vegetables are roasting, melt a little butter in a frying pan over a medium-high heat.

Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until beautifully browned and all excess moisture has evaporated.

Season well with salt and pepper before setting aside.

3. Cook the Sirloin Steaks

Remove the steaks from the fridge around 30 minutes before cooking to allow them to come to room temperature.

Pat dry with kitchen paper and season generously with sea salt and freshly cracked black pepper.

Heat a heavy griddle pan or frying pan until smoking hot and add the olive oil.

Cook the steaks:

Rare: 2–3 minutes per side
Medium-rare: 3–4 minutes per side
Medium: 4–6 minutes per side
Well done: 6–8 minutes per side

During the final minute of cooking, add the butter, crushed garlic and thyme to the pan. Tilt the pan slightly and repeatedly spoon the melted butter over the steaks to add flavour and help create a rich crust.

Transfer the steaks to a warm plate and leave to rest for 5–10 minutes before slicing.

4. Fry the Eggs

Melt the butter in a non-stick frying pan over a medium heat.

Crack in the eggs and fry gently until the whites are fully set but the yolks remain deliciously runny. Season lightly with sea salt and black pepper.

5. Assemble the Salad

Spread the mixed baby leaves over two serving plates before arranging the roasted vegetables and sautéed mushrooms on top.

Slice the rested sirloin and fan it over the vegetables before placing a fried egg on each serving.

Finish with a scattering of fresh chives, a pinch of smoked paprika, a light dusting of turmeric for colour and a final sprinkle of flaky sea salt.

Serve immediately while the steak is warm and the egg yolk is gloriously runny.

Chef’s Tip

“The secret to a great steak is patience. Let it come to room temperature before cooking and always allow it to rest afterwards. Resting lets the juices redistribute throughout the meat, giving you a steak that’s far more tender and flavourful. Breaking the runny yolk over the steak and vegetables creates an effortless sauce that ties the whole dish together.” — Paul Watters, Executive Chef, Ravish Magazine

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