Steak Cobb Salad

Turn your salad into a meal with this Steak Cobb Salad. All of your favorite Cobb Salad ingredients plus steak on top to turn it into a hearty meal.

Course Salad

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings servings

Calories 767kcal

Author Deborah Harroun

Ingredients

Dressing

1 large shallot peeled
1 clove garlic
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon warm water
1 teaspoon tomato paste
1/2 cup extra virgin olive oil

Steak

1 1/2 lbs good quality steak (I used NY Strips, but you can use what you like)
Salt and pepper
1 tablespoon olive oil
1/2 cup flat leaf parsley finely chopped
1 clove garlic minced
zest of 2 limes
1 lime juiced

Salad

2 romaine hearts shredded
1/2 head iceberg lettuce shredded
4 oz bacon cooked and crumbled
1/2 cup blue cheese crumbles
1/2 pint cherry or grape tomatoes cut or quartered
4 hard boiled eggs chopped or sliced
1 large avocado peeled and diced
2-3 green onions sliced

Instructions

To make the dressing:

Grate the shallot and garlic into a bowl. Add the red wine vinegar, Dijon, Worcestershire sauce, water and tomato paste; whisk to combine.
1 large shallot, 1 clove garlic, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon warm water, 1 teaspoon tomato paste
While whisking, slowly add in the olive oil until it all comes together. Season with salt and pepper to taste.
1/2 cup extra virgin olive oil
Refrigerate until needed.

To make the steak:

Bring the steak to room temperature, then season with salt and pepper.
1 1/2 lbs good quality steak, Salt and pepper
Heat an outdoor grill or a cast iron skillet to medium-high heat.
Right before you are ready to cook your steak, drizzle it with the 1 tablespoon of olive oil.
1 tablespoon olive oil
Place the steak on the grill (or in the skillet) and cook for 4-6 minutes per side.
Remove the steak and let it rest.
While the steak is resting, combine the chopped parsley, the garlic, and the zest of the 2 limes. Add the lime juice and stir to combine. Season with salt.
1/2 cup flat leaf parsley, 1 clove garlic, zest of 2 limes, 1 lime
After the steak has rested, slice it against the grain and then dress it with the parsley mixture.

To assemble the salad:

Combine the romaine and the iceberg lettuce in a large salad bowl. Toss with the prepared dressing.
2 romaine hearts, 1/2 head iceberg lettuce
Place the steak on top of the lettuce, then add the bacon, blue cheese, tomatoes, eggs, avocado and green onion.*
4 oz bacon, 1/2 cup blue cheese crumbles, 1/2 pint cherry or grape tomatoes, 4 hard boiled eggs, 1 large avocado, 2-3 green onions
Serve immediately.

Notes

*If desired, serve each topping on the side and let each person add which ingredients they would like.

Adapted from The Rachael Ray Show

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition