Steak Cobb Salad

Add steak to your salad - a steak Cobb salad is perfect for dinner or lunch! Add a homemade creamy dijon vinaigrette for even more flavor!

Course Salads

Cuisine American

Prep Time 10

Cook Time 17

Additional Time 6

Total Time 6 27

Servings servings

Calories 817.5kcal

1 pound boneless beef top sirloin steak cut 1-inch thick
3 tablespoons salad oil
3 tablespoons white balsamic vinegar white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon dried oregano crushed
6 cups shredded butterhead Boston or Bibb lettuce (about one 8-ounce head)
1 ½ cups halved grape tomatoes or chopped, de-seeded tomatoes
1 medium avocado pitted, peeled, and cut into wedges, or ½ of a small cantaloupe, peeled and cut into thin wedges
¾ cup crumbled blue cheese 3 ounces
6 slices bacon crisp-cooked, drained, and crumbled
3 hard-cooked eggs sliced

Preheat broiler. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160℉), turning once halfway through broiling. Cool slightly; cut into thin slices. Place steak slices in a resealable plastic bag set in a shallow dish; set aside.
For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Pour marinade over steak slices. Seal bag; turn to coat steak slices. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
Drain steak slices, discarding marinade. To serve, arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad. Pass remaining Dijon Vinaigrette.

In a small bowl, combine white balsamic vinegar, mustard, garlic, sugar, salt, and pepper. Add olive oil in a slow steady stream, whisking constantly. Makes about ⅔ cup.

Recipe from Better Homes and Gardens