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 minutesminutes
Cook Time 12 minutesminutes
Total Time 32 minutesminutes
Servings 6servings
Calories 767kcal
Author Deborah Harroun
Ingredients
1large shallotpeeled
2clovesgarlicdivided
2tablespoonsred wine vinegar
1tablespoonDijon mustard
1tablespoonWorcestershire sauce
1tablespoonwarm water
1teaspoontomato paste
1/2cupplus 1 tablespoon extra virgin olive oildivided
Salt and pepper
1 1/2lbsgood quality steak(I used NY Strips, but you can use what you like)
1/2cupflat leaf parsleyfinely chopped
2limes
2romaine heartsshredded
1/2head iceberg lettuceshredded
4ozbaconcooked and crumbled
1/2cupblue cheese crumbles
1/2pintcherry or grape tomatoescut or quartered
4hard boiled eggschopped or sliced
1large avocadopeeled and diced
2-3green onionssliced
Instructions
To make the dressing:
Grate the shallot and 1 clove of garlic into a bowl. Add the red wine vinegar, mustard, Dijon, Worcestershire sauce, water and tomato paste; whisk to combine.
While whisking, slowly add in the 1/2 cup of olive oil until it all comes together. Season with salt and pepper to taste.
Refrigerate until needed.
To make the steak:
Bring the steak to room temperature, then season with 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.
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 last clove of garlic, finely chopped, and the zest of the 2 limes. Add the juice of one lime and stir to combine. Season with salt.
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.
Place the steak on top of the lettuce, then add the bacon, blue cheese, tomatoes, eggs, avocado and green onion.*
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 ShowNutrition 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.