There’s something irresistibly satisfying about a salad that eats like a meal, and Steak Cobb Salad with Creamy Avocado Dressing delivers on all fronts. It’s hearty, vibrant, and packed with flavors that feel indulgent but are surprisingly wholesome.
Picture tender strips of perfectly seared steak nestled among crisp romaine, sweet cherry tomatoes, smoky bacon crumbles, and creamy avocado chunks. Tying it all together? A luscious avocado dressing that’s as smooth as it is refreshing. Round out the experience with Garlic Mozzarella Bread for a savory crunch, and sip on a chilled Cranberry Pineapple Punch for a fruity, tangy contrast that cuts through the richness beautifully.
This isn’t your everyday Cobb salad it’s a flavor-packed upgrade that turns clean eating into a culinary experience. What makes this salad a standout is its versatility. Whether you’re meal-prepping for the week or serving up an elegant dinner, this dish transitions effortlessly between casual and upscale.
Plus, it’s loaded with protein and healthy fats, making it a satisfying option for anyone watching their macros. Did you know that meals rich in protein can boost metabolism by up to 15%? That’s just another reason to fall in love with this recipe.
A quick tip: Massaging your greens with a touch of olive oil before assembly can enhance their texture and flavor, giving the salad a gourmet touch. This salad isn’t just food it’s an invitation to savor every bite. Give it a try, and let me know what twists you add to make it your own!
Why You’ll Be Hooked?
- Every Bite is a Flavor Bomb: The smoky steak, creamy dressing, and crisp veggies create a flavor medley that feels indulgent without the guilt.
- Perfect for Busy Weeknights: With a little meal prep, this salad comes together in 20 minutes ideal for those hectic evenings.
- Customizable to a T: Swap steak for grilled chicken, or add roasted veggies for a vegetarian twist. It’s a salad that works with your pantry.
- A Healthier Indulgence: The avocado dressing is creamy without any dairy, making it a win for anyone cutting back on heavy creams or mayo.
- Crowd-Pleaser Status: Whether serving a family dinner or hosting a get-together, this salad earns rave reviews every time.
This steak Cobb salad with creamy avocado dressing was next-level good! The steak was juicy, the toppings were super fresh, and that avocado dressing? Totally crave-worthy. It’s the kind of salad that actually fills you up and tastes amazing too. Adding this to my meal prep lineup for sure!
— Jordan Blake, California
Steak Cobb Salad With Avocado Dressing
Steak Cobb Salad with creamy Avocado Dressing is a hearty, protein-packed meal featuring tender steak, crisp greens, bacon, eggs, and vibrant veggies. Topped with a rich, tangy avocado dressing, this dish combines bold flavors and wholesome ingredients for a satisfying, nutrient-rich salad.
Equipments
- Stand mixer
- Mixing bowls
- Whisk
- Sifter
- Cake pan
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 1 Small red onion, thinly sliced
- 1 Tbsp Avocado or olive oil
- 8 Cups of romaine lettuce, roughly chopped, or preferred greens
- Blue cheese crumbles only if dairy is okay – not for Whole30
- 4 Large eggs, hard-boiled and peeled
- 8 slices nitrate-free bacon, sugar-free for Whole30
- Sea salt and cracked black pepper, if needed
- 1 large avocado, thinly sliced
- 1 Cup cherry tomatoes, sliced in half
- 1.25 Lb flank steak or strip steak
Instructions
Step 1: Cook and crumble the bacon, and hard boil and cool the eggs in advance (see notes for methods).
Step 2: Season the steak generously on both sides with sea salt and cracked black pepper.
Step 3: Heat a cast iron skillet or grill to medium-high heat and add a drizzle of oil.
Step 4: Once hot, cook the steak for about 3 minutes per side for medium-rare or 4 minutes for medium.
Step 5: Use a meat thermometer for accuracy: 130–135°F for medium-rare, 135–145°F for medium.
Step 6: Transfer the steak to a cutting board, cover with foil, and let it rest for 10 minutes.
Step 7: In a large bowl, layer greens, sliced cherry tomatoes, sliced onions, hard-boiled eggs, and crumbled bacon.
Step 8: Peel and slice the avocado, then arrange the slices around the salad.
Step 9: Optional: Add blue cheese crumbles (skip if following Whole30).
Step 10: Slice the rested steak with a sharp knife and place it on top of the salad.
Step 11: Blend dressing ingredients in a blender until smooth and creamy.
Step 12: Serve the dressing on the side or drizzled over the salad, then enjoy!
Steak Cobb Salad With Avocado Dressing
Equipment
- Stand mixer
- Mixing bowls
- Whisk
- Sifter
- Cake pan
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 1 Small red onion thinly sliced
- 1 Tbsp Avocado or olive oil
- 8 Cups romaine lettuce roughly chopped, or preferred greens
- Blue cheese crumbles only if dairy is okay – not for Whole30
- 4 Large eggs hard boiled and peeled
- 8 slices nitrate free bacon sugar free for Whole30
- Sea salt and cracked black pepper if needed
- 1 large avocado thinly sliced
- 1 Cup cherry tomatoes sliced in half
- 1.25 Lb flank steak or strip steak
Instructions
- Cook and crumble the bacon, and hard boil and cool the eggs in advance (see notes for methods).
- Season steak generously on both sides with sea salt and cracked black pepper.
- Heat a cast iron skillet or grill to medium-high heat and add a drizzle of oil.
- Once hot, cook the steak for about 3 minutes per side for medium-rare or 4 minutes for medium.
- Use a meat thermometer for accuracy: 130-135°F for medium-rare, 135-145°F for medium.
- Transfer the steak to a cutting board, cover with foil, and let it rest for 10 minutes.
- In a large bowl, layer greens, sliced cherry tomatoes, sliced onions, hardboiled eggs, and crumbled bacon.
- Peel and slice the avocado, then arrange the slices around the salad.
- Optional: Add blue cheese crumbles (skip if following Whole30).
- Slice the rested steak with a sharp knife and place it on top of the salad.
- Blend dressing ingredients in a blender until smooth and creamy.
- Serve on the side or drizzled over the salad, then enjoy!
| Nutrition | Value |
| Calories | 437kcal |
| Carbohydrates | 13g |
| Fibre | 7g |
| Fat | 30g |
| Protein | 31g |
| Cholesterol | 186g |
INGREDIENT BREAKDOWN (And Smart Swaps)
- Flank steak: I love its bold, beefy flavor and tender chew when seared just right. If you’re short on time, swap in rotisserie chicken or even grilled shrimp for a faster cook.
- Romaine lettuce: Its crisp, hydrating crunch stands up well to all the toppings. You could sub in baby spinach or massaged kale if you want more greens that hold up in the fridge.
- Avocado: Creamy, buttery, and full of good fats it gives the salad its luxe texture. Not ripe? Try hummus or mashed roasted sweet potato for a smooth, rich vibe.
- Bacon: Smoky, salty, and irresistible. For a cleaner crunch, oven-roast turkey bacon or try sautéed mushrooms with smoked paprika if you’re skipping pork.
- Cherry tomatoes: Bursts of juicy sweetness cut through the richness. In off-season months, go with roasted grape tomatoes or sun-dried for a deeper, jammy bite.
- Hard-boiled eggs: Their firm, velvety texture makes this salad feel complete. If eggs aren’t your thing, cubes of roasted tofu or chickpeas can step in nicely.
- Avocado dressing: Silky, tangy, and green-gold goodness. If you’re dairy-free, it’s perfect as-is but for a thinner texture, whisk in a splash of almond milk or lemon juice.
Tried this tonight and WOW—so good!! The flavors were on point, and that avocado dressing was insanely good. I don’t usually go for salads as a full meal, but this one kept me full and happy. Loved the combo of steak, egg, and bacon. Totally a keeper.
Just tried this for lunch and I’m obsessed! The flavors work so well together and it kept me full for hours. That avocado dressing is something I’ll be using on everything now.
This recipe is absolutely amazing! I made it last night and my whole family loved it. The steak was super juicy and the avocado dressing was the real star—so creamy and flavorful without being heavy. I’ve tried a lot of Cobb salads, but this one takes the cake with how much protein it packs in. Definitely going into my weekly dinner rotation. Thanks for sharing this!