Bistro Steak-and-Egg Salad (Courtesy of Rachel Ray)

Round loaf crusty bread, ends trimmed, cut into 1/4 inch slices                    
1/2 C plus 2 tbsp EVOO
2 cloves garlic, 1 halved and 1 finely grated
1 1/2 lbs London Broil (skirt steak)
S & P
1/2 C plus 1 tbsp cider vinegar
4 eggs
2 tsp dijon mustard
2 bags mixed greens
3 C baby arugula
1/2 C grated parmesan cheese

Preheat lg. grill pan over med-high heat.  Brush the bread slices with 1 tbsp EVOO and grill turning once 1 to 2 minutes.  Rub each crostini with halved garlic.

Rub steak with 1 tbsp EVOO and season with S & P.  Grill turning once until thermometer reads 135 degrees for med-rare, 3 to 5 min per side.   Let rest, then thinly slice against grain and on an angle.

Meanwhile, fill a lg deep skillet half way up with water and bring to simmer over med heat.  Add 1 tbsp vinegar.   Working with one egg at a time, crack egg into small bowl and gently slide into water.  Cook until whites are opaque but yolks are runny, 3 to 5 min.  Using a slotted spoon, gently transfer egg to a kitchen towel to drain.

In lg salad bowl, whisk together the grated garlic, remaining 1/4 C vinegar and the mustard.  Slowly whisk in the remaining 1/2 C EVOO and season with S & P.  Add the mixed greens, arugula, & 1/4 C parmesan cheese and toss.  Divide among 4 plates and top each with steak and an egg.  Sprinkle with remaining cheese and serve with crostini


*This recipe was quick and easy.  The egg on top brought the salad, steak, and dressing together beautifully.   It was really good.  I didn't have a grill pan so I just put the bread in a skillet and toasted then also used a skillet for the steak.