Make the Whole30 California Olive Dressing

Using a hand mixer or blender, blend the Whole30 Mayonnaise, pressed garlic, parsley, chives, lemon juice, salt, red wine vinegar, olive oil and 2/3 can of olives until smooth. Add the remaining olives and pulse until coarsely chopped. 

Make the Steak:

In a small bowl, combine the garlic, salt and pepper to create a spice blend. Add 1 teaspoon of olive oil and brush all over the steak. Sprinkle the spice blend evenly all over the steak to coat completely.

In a medium skillet over high heat, heat 1 tablespoon of olive oil. Once oil is hot, cook steak until browned and seared, about 3 1/2 minutes per side—a total of 7 minutes for medium rare (or, if preferred, about 6 minutes total for rare and 8 minutes total for medium). Set aside and allow to rest.

In a medium saucepan over medium-high heat, bring 2 quarts of water and bring to a gentle boil. Carefully add the eggs to the water and cook for 7 1/2 to 8 minutes, adjust the heat as necessary to prevent the water from boiling too rapidly—and cracking the eggs.  

Meanwhile, prepare an ice water bath. When the eggs are done, immediately remove them with a slotted spoon and gently put them in the ice water. Let them rest for 1 minute.  

Remove them from the ice water bath to a cutting board. They will continue to cook, so work quickly.  Gently crack the shells and immediately peel the eggs and cut each in half.

Assemble the salad:

Slice the steak. On a large platter put the romaine and sprinkle with salt. Arrange the cucumbers, tomatoes, jammy eggs, avocado, and steak. Top with Marinated Red Onions and drizzle a bit of their oil over the salad. Sprinkle more salt and pepper. Serve with the fabulous dressing on the side.