Ingredients (4 servings)

• Eggs 4
• Beef top sirloin steaks 2 x 8 oz
• BBQ seasoning 1 tbsp
• Spring mix lettuce 5 oz
• Small red onion, thinly sliced 1/2
• Assorted cherry tomatoes, halved 12
• Lebanese cucumber, sliced 1
• Olive oil 1/4 cup
• Red wine vinegar 2 tbsp
• Fresh parsley, chopped 2 tbsp
• Honey 1 tbsp
• Dijon mustard 1 tsp
• Green onions, chopped 2
• Salt and pepper to taste

Preparation

1. 1
   Preheat the grill to medium-high heat, about 425°F (220°C).
2. 2
   Boil the eggs for about 10 minutes, then cool them under very cold water, peel, and cut into quarters.
3. 3
   Meanwhile, season the steaks with BBQ seasoning.
4. 4
   Grill the steaks on a hot, oiled grill for about 2 to 3 minutes per side, or until desired doneness.
5. 5
   Let the steaks rest for 3 to 5 minutes under aluminum foil, then slice them into strips.
6. 6
   In a large bowl, whisk together olive oil, red wine vinegar, parsley, honey, Dijon mustard, green onions, salt, and pepper.
7. 7
   Add the lettuce, red onion, tomatoes, and cucumber to the vinaigrette, then mix gently.
8. 8
   Divide the salad among plates and garnish with the egg quarters and grilled beef strips.