Sirloin Steak & Boiled Egg Chopped Salad (Shake-It-Up Method)

Name: Sirloin Steak & Boiled Egg Chopped Salad (Shake-It-Up Method)
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: ~4 servings
Ingredients: 2 sirloin steaks (~1 lb total); salt, pepper, garlic powder (2 dashes of each, for the marinade); 1 tbsp Worcestershire sauce (for the marinade); 1 cup broth (beef, chicken, or vegetable — for the marinade); 1 Tbsp chili powder; 1 Tbsp ground cumin; 1 tsp oregano; 1 Tbsp smoked paprika; 2 tsp garlic powder; ~1 Tbsp neutral oil (for the skillet); water (keep a cup or squirt bottle handy to deglaze); 2 cups romaine lettuce (chopped); ½ cup baby spinach; 3 boiled eggs (chopped); ¼ cup carrots (chopped); 1 cup cucumber (diced); ½ cup celery (diced); 1 jalapeño (seeded and diced); 1 tomato (diced); ¼ cup salsa; ½ cup ranch dressing

A protein-packed Tex-Mex chopped salad with taco-seasoned sirloin bites, boiled eggs, and a salsa-ranch dressing — tossed by shaking the whole bowl. High protein, low fuss.

Creator Verified

25 min
Prep: 30–45 min (hands-off)
Marinate: 15–20 min
Cook: 21
Ingredients: serves ~4
Yield

Ingredients

Servings 4

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Steps

Marinate: season the sirloin with the salt, pepper, and garlic powder and marinate in the Worcestershire sauce and broth for 30–45 minutes.
Boil the eggs: bring several cups of water to a boil, carefully drop in the eggs so the shells don't break, and cook 9 minutes for perfect hard-boiled-slash-slightly-jammy yolks. (Want them fully hard-boiled? Boil up to 12 minutes.) Cool and chop.
Sear: cook the steaks on a hot grill or skillet, 3 minutes per side. Rest 5 minutes, then slice the meat into ¼-inch strips or dice into bite-sized squares — it's a matter of preference. The centers should still be rare; they finish in the pan.
Steak bites: heat a skillet over medium-high with the neutral oil. Add the sliced steak, then the spice mix (or ½ packet taco seasoning), and cover. Stir, adding water as needed to deglaze, until the slices are coated in a glossy sauce. Strain out excess oil.
Load the bowl: add all the salad ingredients to a large lidded bowl — romaine and spinach first, then cucumber, celery, carrots, jalapeño, chopped eggs, tomato, and the steak on top.
Dress: drizzle the salsa and the ranch over everything.
The fun part: lid on. Give it a good shake.
Serve straight from the bowl with tongs.

Substitutions

The five spices → ½ packet taco seasoning, 1:1

Rachel's tips

The two-stage steak cook is deliberate: a hard 3-minute sear, then thin slices finished fast in the taco-seasoned pan sauce — browned edges, tender centers.
Straining the excess oil keeps the salad from going greasy at the bottom.

Equipment

Large bowl with a lid, grill or skillet

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The story

This is the salad I make when I want dinner to feel like a steakhouse and a taco truck had a baby. Taco-seasoned sirloin bites and chopped boiled eggs turn it into a full meal, and the best part is how it comes together: everything goes into one big lidded bowl, the salsa and dressing go on top, and then you put the lid on and shake. Every bite gets dressed.

Recipe by Rachel · From TexMex Mashup on YouTube · Dietary: high-protein · Contains: egg, dairy (ranch), fish (Worcestershire typically contains anchovies)