Steak Cobb Salad with Cilantro Vinaigrette
This Steak Cobb Salad has everything you love about a classic Cobb salad: crisp romaine, juicy tomatoes, creamy avocado, hard-boiled eggs, crispy bacon, and tangy pickled jalapeños, but it’s topped with perfectly cooked steak and finished with a bright, herb-packed cilantro Dijon vinaigrette that brings every bite together. This hearty steak salad is always at the top of my list when I’m craving something fresh and satisfying with plenty of protein.
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