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)
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
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)
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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