Steak Cobb Salad

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 817kcal

Ingredients

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags (or 2 tsp of loose rooibos tea)
  • 1-2 TBSP Honey or sugar (adjust to taste)
  • Ice cubes for serving

Steak Cobb Salad

  • 4 slices Bacon chopped
  • 2 Eggs
  • 8 oz Sirloin steak
  • Salt to taste
  • Black pepper to taste
  • 4 cups Romaine lettuce
  • 1 cup Cucumber diced
  • 1 cup Grape tomatoes halved
  • 1 Avocado diced
  • ¼ cup Crumbled blue cheese

Dressing

  • ¼ tsp Dijon mustard
  • 1 clove Garlic grated
  • 1 tsp Lemon juice
  • 2 tsp Apple cider vinegar
  • 2 TBSP Extra-virgin olive oil

Instructions

  • Make the tea: Bring the water to a simmer then remove from the heat. Steep the tea bags in the water for 10 minutes then add honey or sugar to taste and refrigerate to cool.
  • Cook the Bacon: In a skillet, cook the chopped bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease.
  • Hard-Boil the Eggs: Place them in a saucepan and cover with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 9 - 12 minutes. Transfer the eggs to a bowl of ice water and let them cool for a few minutes, and peel and slice lengthwise.
  • Preheat the Grill: Preheat the grill or grill pan to high heat.
  • Season the Steak: Season the steak with salt and pepper on both sides.
  • Cook the Steak: Cook the steak on the preheated grill, turning once, until the desired temperature is reached. Remove from the grill and let it rest for a few minutes before slicing thin against the grain.
  • Prepare the Dressing: Whisk together the Dijon mustard, grated garlic, lemon juice, apple cider vinegar, and extra-virgin olive oil in a bowl.
  • Assemble the Salad: Divide the romaine lettuce among plates. Arrange the hard-boiled eggs, cooked bacon, cucumber, halved grape tomatoes, diced avocado, and crumbled blue cheese over the lettuce.
  • Add the Steak: Slice the steak thin against the grain and place it on top of the salad.
  • Dress the Salad: Drizzle dressing over the salad.
  • Serve: Serve the Cobb salad with iced rooibos tea. Enjoy!

Notes

Notes:
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 817kcal | Carbohydrates: 27g | Protein: 44g | Fat: 61g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 33g | Trans Fat: 0.1g | Cholesterol: 275mg | Sodium: 664mg | Potassium: 1584mg | Fiber: 10g | Sugar: 14g | Vitamin A: 9386IU | Vitamin C: 28mg | Calcium: 226mg | Iron: 5mg

Steak Cobb Salad

No ratings yet
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 817 kcal

Ingredients
 
 

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags (or 2 tsp of loose rooibos tea)
  • 1-2 TBSP Honey or sugar (adjust to taste)
  • Ice cubes for serving

Steak Cobb Salad

  • 4 slices Bacon chopped
  • 2 Eggs
  • 8 oz Sirloin steak
  • Salt to taste
  • Black pepper to taste
  • 4 cups Romaine lettuce
  • 1 cup Cucumber diced
  • 1 cup Grape tomatoes halved
  • 1 Avocado diced
  • ¼ cup Crumbled blue cheese

Dressing

  • ¼ tsp Dijon mustard
  • 1 clove Garlic grated
  • 1 tsp Lemon juice
  • 2 tsp Apple cider vinegar
  • 2 TBSP Extra-virgin olive oil

Instructions
 

  • Make the tea: Bring the water to a simmer then remove from the heat. Steep the tea bags in the water for 10 minutes then add honey or sugar to taste and refrigerate to cool.
  • Cook the Bacon: In a skillet, cook the chopped bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease.
  • Hard-Boil the Eggs: Place them in a saucepan and cover with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 9 - 12 minutes. Transfer the eggs to a bowl of ice water and let them cool for a few minutes, and peel and slice lengthwise.
  • Preheat the Grill: Preheat the grill or grill pan to high heat.
  • Season the Steak: Season the steak with salt and pepper on both sides.
  • Cook the Steak: Cook the steak on the preheated grill, turning once, until the desired temperature is reached. Remove from the grill and let it rest for a few minutes before slicing thin against the grain.
  • Prepare the Dressing: Whisk together the Dijon mustard, grated garlic, lemon juice, apple cider vinegar, and extra-virgin olive oil in a bowl.
  • Assemble the Salad: Divide the romaine lettuce among plates. Arrange the hard-boiled eggs, cooked bacon, cucumber, halved grape tomatoes, diced avocado, and crumbled blue cheese over the lettuce.
  • Add the Steak: Slice the steak thin against the grain and place it on top of the salad.
  • Dress the Salad: Drizzle dressing over the salad.
  • Serve: Serve the Cobb salad with iced rooibos tea. Enjoy!

Notes

Notes:
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 817kcalCarbohydrates: 27gProtein: 44gFat: 61gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 33gTrans Fat: 0.1gCholesterol: 275mgSodium: 664mgPotassium: 1584mgFiber: 10gSugar: 14gVitamin A: 9386IUVitamin C: 28mgCalcium: 226mgIron: 5mg
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