Steak Cobb Salad

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1085kcal

Ingredients

Cucumber Water

  • 24 oz Water cold
  • 1 Cucumber sliced

Salad

  • 2 Eggs
  • 3 slices Bacon
  • 8 oz Sirloin steak
  • 4 cups Romaine hearts chopped
  • 1 Avocado sliced
  • ⅓ cup Cucumber chopped
  • 10 Grape tomatoes quartered
  • 2 TBSP Red onion diced
  • 3 TBSP Crumbled blue cheese small crumbles

Seasoning

  • Salt
  • Black pepper

Dressing

  • ¼ tsp Dijon mustard
  • 1 clove Garlic grated
  • ½ tsp Fresh parsley chopped
  • 1 tsp Lemon juice
  • 2 tsp Apple cider vinegar
  • 3 TBSP Extra-virgin olive oil

Garlic Bread

  • 2 slices Crusty bread
  • 2 TBSP Butter
  • 2 cloves Garlic minced
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Mix the water and cucumber; refrigerate until service.
  • Place the eggs in a pot and cover them with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil, set a timer for 8 minutes. Remove from the heat, drain the water, and run the eggs under cold water for 5 minutes to cool. Then peel and chop.
  • Place the bacon in a skillet over medium low heat. Cook until golden brown and crispy. Then set aside on paper towels to drain. Chop prior to using.
  • Season both sides of the sirloin well with salt and pepper. Set aside.
  • For the dressing: Whisk together all of the ingredients in a bowl until fully combined. Season with salt and pepper. Set aside.
  • Preheat a skillet or non-stick pan over medium heat. Once hot, cook the steak on both sides to your desired temperature using a thermometer (see below). (For thicker steak or for a more well-done steak, finish cooking the steak in a 350-degree oven so the outside doesn’t burn before the inside is done to your liking.)
  • Once cooked, set aside to rest for 3-5 minutes. Then slice against the grain or dice into small bite-sized pieces, whichever you prefer.
  • Toast the bread, then spread it with butter and garlic.
  • Lay down the lettuce, and top with diced steak, bacon, hard-boiled eggs, avocado, cucumber, tomato, onion, and blue cheese.
  • Dress the salad and serve with garlic bread and cucumber water.

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: 1085kcal | Carbohydrates: 57g | Protein: 50g | Fat: 75g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 293mg | Sodium: 994mg | Potassium: 1938mg | Fiber: 14g | Sugar: 11g | Vitamin A: 14204IU | Vitamin C: 36mg | Calcium: 264mg | Iron: 8mg

Steak Cobb Salad

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 1085 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water cold
  • 1 Cucumber sliced

Salad

  • 2 Eggs
  • 3 slices Bacon
  • 8 oz Sirloin steak
  • 4 cups Romaine hearts chopped
  • 1 Avocado sliced
  • ⅓ cup Cucumber chopped
  • 10 Grape tomatoes quartered
  • 2 TBSP Red onion diced
  • 3 TBSP Crumbled blue cheese small crumbles

Seasoning

  • Salt
  • Black pepper

Dressing

  • ¼ tsp Dijon mustard
  • 1 clove Garlic grated
  • ½ tsp Fresh parsley chopped
  • 1 tsp Lemon juice
  • 2 tsp Apple cider vinegar
  • 3 TBSP Extra-virgin olive oil

Garlic Bread

  • 2 slices Crusty bread
  • 2 TBSP Butter
  • 2 cloves Garlic minced

Instructions
 

  • Prep the ingredients per the instructions above.
  • Mix the water and cucumber; refrigerate until service.
  • Place the eggs in a pot and cover them with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil, set a timer for 8 minutes. Remove from the heat, drain the water, and run the eggs under cold water for 5 minutes to cool. Then peel and chop.
  • Place the bacon in a skillet over medium low heat. Cook until golden brown and crispy. Then set aside on paper towels to drain. Chop prior to using.
  • Season both sides of the sirloin well with salt and pepper. Set aside.
  • For the dressing: Whisk together all of the ingredients in a bowl until fully combined. Season with salt and pepper. Set aside.
  • Preheat a skillet or non-stick pan over medium heat. Once hot, cook the steak on both sides to your desired temperature using a thermometer (see below). (For thicker steak or for a more well-done steak, finish cooking the steak in a 350-degree oven so the outside doesn’t burn before the inside is done to your liking.)
  • Once cooked, set aside to rest for 3-5 minutes. Then slice against the grain or dice into small bite-sized pieces, whichever you prefer.
  • Toast the bread, then spread it with butter and garlic.
  • Lay down the lettuce, and top with diced steak, bacon, hard-boiled eggs, avocado, cucumber, tomato, onion, and blue cheese.
  • Dress the salad and serve with garlic bread and cucumber water.

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: 1085kcalCarbohydrates: 57gProtein: 50gFat: 75gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 293mgSodium: 994mgPotassium: 1938mgFiber: 14gSugar: 11gVitamin A: 14204IUVitamin C: 36mgCalcium: 264mgIron: 8mg
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