Steak Cobb Salad with Cilantro Vinaigrette
Servings: 2
Ingredients
- 2-4 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
- Preheat the oven to broil. Pat the steak dry and season generously with salt and pepper.
- 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.
- Add dressing ingredients into your high-speed blender and blend until smooth.
- 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
Serving: 4g | Calories: 478kcal | Carbohydrates: 9.8g | Protein: 24.9g | Fat: 38.7g | Saturated Fat: 9.2g | Cholesterol: 138mg | Sodium: 527mg | Fiber: 4.3g | Sugar: 3.8g