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.
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!