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5.0 from 12 votes

Steak Cobb Salad Meal Prep

Prep for the week ahead! Loaded with protein, nutrients and greens! Plus, this is low carb, easy peasy and budget-friendly.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Course: Salad

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound steak*
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 6 large eggs
  • 6 cups baby spinach
  • 1 cup cherry tomatoes halved
  • 1 cup Fisher Nuts Pecan Halves
  • ½ cup crumbled Feta cheese

Instructions

    Cup of Yum
  1. Melt butter in a large skillet over medium high heat.
  2. Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste.
  3. Add steak to the skillet and cook, flipping once, until cooked through to desired doneness, about 3-4 minutes per side for medium-rare. Let cool before dicing into bite-size pieces.
  4. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  5. To assemble the salad, place spinach into meal prep containers; top with arranged rows of steak, eggs, tomatoes, pecans and feta.
  6. Serve with balsamic vinaigrette, or desired dressing.

Notes

  • *New York, rib-eye or filet mignon can be used.