Print

Steak Cobb Salad with Cilantro Vinaigrette

Steak Cobb Salad with Cilantro Vinaigrette

Ingredients

Scale
  • 24 cups romaine lettuce
  • 1 cup cherry tomatoes, diced
  • 2 hard boiled eggs, sliced
  • 1 avocado, sliced
  • 1/3 cup sliced red onion
  • 4 slices of cooked bacon
  • 1/4 cup pickled jalapeños
  • 1 pound steak of choice, sliced
  • Optional: 1/4 cup blue cheese or feta cheese
  • Cilantro- Dijon Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • Pinch of salt
  • Pinch of pepper
  • 1/4 cup chopped cilantro
  • 1 teaspoon lemon
  • 1 teaspoon honey
  • Optional: 1 tablespoon blue cheese

Instructions

  1. Preheat the oven to broil. Pat the steak dry and season generously with salt and pepper.
  2. Heat an oven safe skillet with 1 tablespoon of oil and let the skillet get hot. Add the steak and sear on each side for 2 minutes. Transfer to the oven and let cook for 7-11 minutes, depending on the thickness of your steak, until it reaches your desired doneness.
  3. Add dressing ingredients into your high-speed blender and blend until smooth.
  4. Assemble: Place lettuce, tomatoes, hard-boiled egg, avocado, red onion, bacon and jalapeños in your salad bowls. Top with steak and optional cheese. Serve with dressing.

Notes

A guide to making the perfect hard-boiled egg can be found here.

Nutrition

LEXI'S SECRETS TO GETTING DELICIOUS DINNER ON THE TABLE FAST 

Lexi's sharing her top secrets to prepping ahead of time and quick meals!