Grilled Steak Salad with Balsamic Glaze

Prepare the steak: Remove steaks from the fridge 30 minutes before cooking. Season generously with olive oil, garlic powder, herbs, salt and pepper.

Soft-boil the eggs: Boil eggs for 6-7 minutes, then transfer to ice water. Peel and halve.

Grill the steak: Heat a grill pan over high heat. Cook steaks 3-4 minutes per side for medium-rare. Let rest 5 minutes, then slice.

Prepare the salad: Arrange mixed greens on plates. Top with cherry tomatoes, carrot ribbons, cucumber, red onion and chili.

Make the dressing: Whisk together balsamic glaze, olive oil and Dijon mustard.

Assemble: Place sliced steak and soft-boiled eggs on the salad. Drizzle with balsamic glaze and garnish with fresh parsley.