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Steak Cobb Salad
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Steak Cobb Salad

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.

Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 6 servings
Calories: 767 kcal
Course: Salad
Cuisine: American

Ingredients

Dressing
  • 1 shallot peeled, large
  • 1 clove garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon water warm
  • 1 teaspoon tomato paste
  • 1/2 cup extra virgin olive oil
Steak
  • 1 1/2 lbs steak I used NY Strips, but you can use what you like, good quality
  • salt
  • black pepper
  • 1 tablespoon olive oil
  • 1/2 cup flat leaf parsley finely chopped
  • 1 clove garlic minced
  • lime zest of 2
  • 1 lime juiced
Salad
  • 2 romaine lettuce shredded, hearts
  • 1/2 iceberg lettuce shredded, head
  • 4 oz Bacon cooked and crumbled
  • 1/2 cup blue cheese crumbles
  • 1/2 pint tomatoes cut or quartered, cherry or grape
  • 4 egg chopped or sliced, hard boiled
  • 1 avocado peeled and diced, large
  • 2-3 green onions sliced

Instructions

To make the dressing:
    Cup of Yum
  1. Grate the shallot and garlic into a bowl. Add the red wine vinegar, Dijon, Worcestershire sauce, water and tomato paste; whisk to combine.
  2. While whisking, slowly add in the olive oil until it all comes together. Season with salt and pepper to taste.
  3. Refrigerate until needed.
To make the steak:
  1. Bring the steak to room temperature, then season with salt and pepper.
  2. Heat an outdoor grill or a cast iron skillet to medium-high heat.
  3. Right before you are ready to cook your steak, drizzle it with the 1 tablespoon of olive oil.
  4. Place the steak on the grill (or in the skillet) and cook for 4-6 minutes per side.
  5. Remove the steak and let it rest.
  6. 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.
  7. After the steak has rested, slice it against the grain and then dress it with the parsley mixture.
To assemble the salad:
  1. Combine the romaine and the iceberg lettuce in a large salad bowl. Toss with the prepared dressing.
  2. Place the steak on top of the lettuce, then add the bacon, blue cheese, tomatoes, eggs, avocado and green onion.*
  3. 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. 
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Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 767

% 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.