Steak Cobb Salad
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Steak Cobb Salad
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Turn your salad into a meal with this Steak Cobb Salad. All of your favorite Cobb Salad ingredients plus steak on top to turn it into a hearty meal.
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Ingredients
Dressing
- 1 large shallot peeled
- 1 clove garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon warm water
- 1 teaspoon tomato paste
- 1/2 cup extra virgin olive oil
Steak
- 1 1/2 lbs good quality steak (I used NY Strips, but you can use what you like)
- salt and pepper
- 1 tablespoon olive oil
- 1/2 cup flat leaf parsley finely chopped
- 1 clove garlic minced
- Zest of 2 limes
- 1 lime juiced
Salad
- 2 romaine hearts shredded
- 1/2 head iceberg lettuce shredded
- 4 oz Bacon cooked and crumbled
- 1/2 cup Blue cheese crumbles
- 1/2 pint Cherry or grape tomatoes cut or quartered
- 4 hard boiled eggs chopped or sliced
- 1 large avocado peeled and diced
- 2-3 green onions sliced
Instructions
To make the dressing:
- Grate the shallot and garlic into a bowl. Add the red wine vinegar, Dijon, Worcestershire sauce, water and tomato paste; whisk to combine.
- While whisking, slowly add in the olive oil until it all comes together. Season with salt and pepper to taste.
- Refrigerate until needed.
To make the steak:
- Bring the steak to room temperature, then season with salt and pepper.
- Heat an outdoor grill or a cast iron skillet to medium-high heat.
- Right before you are ready to cook your steak, drizzle it with the 1 tablespoon of olive oil.
- Place the steak on the grill (or in the skillet) and cook for 4-6 minutes per side.
- Remove the steak and let it rest.
- While the steak is resting, combine the chopped parsley, the garlic, and the zest of the 2 limes. Add the lime juice and stir to combine. Season with salt.
- After the steak has rested, slice it against the grain and then dress it with the parsley mixture.
To assemble the salad:
- Combine the romaine and the iceberg lettuce in a large salad bowl. Toss with the prepared dressing.
- Place the steak on top of the lettuce, then add the bacon, blue cheese, tomatoes, eggs, avocado and green onion.*
- Serve immediately.
Notes
- *If desired, serve each topping on the side and let each person add which ingredients they would like.
- *If desired, serve each topping on the side and let each person add which ingredients they would like.
- Adapted from The Rachael Ray Show
- Adapted from The Rachael Ray Show
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Show Details
Serving
1/6 of recipe
Calories
767kcal
(38%)
Carbohydrates
15g
(5%)
Protein
43g
(86%)
Fat
60g
(92%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
27g
Trans Fat
0g
Cholesterol
239mg
(80%)
Sodium
530mg
(22%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 767 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 767kcal | 38% |
| Carbohydrates | 15g | 5% |
| Protein | 43g | 86% |
| Fat | 60g | 92% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 27g | 159% |
| Trans Fat | 0g | 0% |
| Cholesterol | 239mg | 80% |
| Sodium | 530mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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