Steak Cobb Salad

Prep Time 20

Cook Time 25

Servings

Calories 672kcal

Ingredients

Steak Cobb Salad

4 slices Bacon
8 oz Sirloin steak
Salt to taste
Black pepper to taste
2 Eggs
4 cups Romaine lettuce
1 cup Cherry tomatoes halved
1 Avocado diced
1/4 cup Crumbled blue cheese
Your favorite salad dressing for serving

Garlic Bread

2 slices Crusty bread
2 TBSP Unsalted butter softened
3 cloves Garlic minced

Lemon Sparkling Water

2 cups Sparkling water
1 Lemon sliced
Ice cubes for serving

US Customary - Metric

Instructions

Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease. Crumble once cooled down.
Preheat the grill or grill pan to high heat.
Season the steak with salt and pepper on both sides.
Cook the steak on the preheated grill on each side until desired temperature is reached (see notes). Remove from the grill and let it rest for a few minutes before slicing.
To 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. Then, transfer the eggs to a bowl of ice water and let them cool for a few minutes, and peel and slice lengthwise.
Divide the lettuce among plates. Arrange the hard-boiled eggs, bacon, tomatoes, avocado, and blue cheese over top.
Slice the steak thin against the grain. Then place it on the salad.
Drizzle dressing over the salad.
Toast the bread. Then spread with garlic and butter.
Mix the sparkling water with lemon.
Serve the Cobb salad, with garlic bread, and lemon sparkling 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