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Steak Cobb Salad

Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 487kcal

Ingredients

Salad

  • 12 oz Sirloin steaks substitute deli roast beef if desired
  • 2 Eggs hard boiled
  • 4 cups Romaine hearts washed and chopped
  • 1 Avocados diced
  • 1/2 Cucumber chopped
  • 2 Radish sliced
  • 1/2 Tomato diced
  • 2 tbsp Red onion diced
  • 4 tbsp Crumbled blue cheese
  • 4 slices Crusty bread toasted (or your preference of bread)

Dressing

  • 1 Tsp Dijon mustard
  • 1 clove Garlic minced
  • 1 tsp Lemon juice
  • 3 tsp Extra-virgin olive oil
US Customary - Metric

Instructions

  • Preheat a skillet or non-stick pan over medium heat.
  • Season both sides of the sirloin well with salt and pepper. Cook the steak on both sides to your desired temperature using a thermometer (see below). Once cooked, set aside to rest for 3-5 minutes before slicing thin against the grain.
  • Place the eggs in a pot and cover with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil, set a timer for 6 minutes. Remove from the heat, drain the water, and run the eggs under cold water for 2-3 minutes to cool. Then peel and chop.
  • Lay down the lettuce, top with sliced steak, hard boiled eggs, avocado, cucumber, radish, tomato, onion, and blue cheese.
  • In a bowl, whisk together the Dijon mustard, garlic, lemon, and oil. Season with salt and pepper.
  • Dress the salad and serve with bread.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 487kcal | Carbohydrates: 45g | Protein: 33g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 139mg | Sodium: 532mg | Potassium: 930mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6672IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 5mg