Steak Cobb Salad with Dijon Vinaigrette
Elevate your salad game with this Steak Cobb Salad with Dijon Vinaigrette—a hearty and flavorful twist on the classic Cobb. Tender ribeye or sirloin steak, perfectly seared and sliced, takes center stage atop a vibrant medley of crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, hard-boiled eggs, crumbled blue cheese, and smoky bacon. The star of the show? A zesty Dijon vinaigrette, made with tangy red wine vinegar, honey, and garlic, that ties everything together in irresistible harmony. This protein-packed, restaurant-quality salad is simple to prepare and ready in just 35 minutes, making it perfect for a satisfying weeknight dinner or an impressive entertaining dish. Serve it fresh and let the bold, balanced flavors shine!
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Recipe Information
Ingredients
- 12 oz Ribeye or sirloin steak
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Olive oil (for cooking steak)
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1 Avocado, diced
- 2 Hard-boiled eggs, halved
- 1 cup Crumbled blue cheese
- 4 slices Cooked bacon, crumbled
- 2 tsp Dijon mustard
- 3 tbsp Red wine vinegar
- 1 tsp Honey
- 1 cup Olive oil (for vinaigrette)
- 1 clove Garlic, minced
Instructions
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Season the steak on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, cook the steak for 4-5 minutes per side for medium-rare, or longer for desired doneness.
Transfer the steak to a plate, cover with foil, and let it rest for 10 minutes before slicing it thinly against the grain.
While the steak is resting, prepare the salad base. Chop the romaine lettuce and assemble it on a large platter or salad bowl.
Arrange the cherry tomatoes, diced cucumber, diced avocado, hard-boiled eggs, crumbled blue cheese, and crumbled bacon on top of the lettuce in colorful rows or sections.
To make the Dijon vinaigrette, whisk together Dijon mustard, red wine vinegar, honey, minced garlic, and a pinch of salt and pepper in a small bowl. Slowly stream in 1 cup of olive oil while whisking constantly until the dressing is emulsified.
Slice the rested steak into thin strips and place them atop the salad.
Drizzle the Dijon vinaigrette over the salad just before serving, or serve the dressing on the side.
Serve immediately and enjoy your Steak Cobb Salad with Dijon Vinaigrette!
Nutrition Facts
Calories |
4152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.7 g | 507% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 22.4 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 884 mg | 68% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3613 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
