It’s 6pm, you’re tired, and everyone’s hungry. You need a meal that is fast but still feels special. This Steak Cobb Salad is the perfect solution for your busy night. It is fresh, filling, and ready in just 35 minutes. You will love how the warm steak pairs with crisp greens. It is the ultimate way to end a long workday.
Why This Steak Cobb Salad Works
This recipe is a total crowd-pleaser for any summer night. It combines juicy steak with creamy avocado and salty bacon. You get a high-protein dinner that keeps everyone full and happy. It is a great way to use fresh garden tomatoes. The colors on the plate look absolutely beautiful. Your family will feel like they are eating at a fancy cafe.
It is also a wonderful choice for a healthy reset. You get all the flavor without any of the heavy feeling. This Steak Cobb Salad is a winner because it uses simple, real ingredients. You can feel good about serving this to your loved ones. It is balanced, nutritious, and incredibly satisfying. You will find yourself making this on repeat all season long.
Simple Method
Making this meal is very straightforward and stress-free. You simply sear the steak in one pan for a few minutes. While the meat rests, you can chop your fresh vegetables. Arranging the rows is the most fun part of the process. Even if you are a beginner, you can master this simple method. You will feel like a pro once that steak hits the pan. The sizzle is the best part of the whole evening.
Ingredients You’ll Need
This recipe uses fresh produce and mostly pantry staples to create a restaurant-quality meal.
- 1 pound sirloin steak
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 6 cups chopped romaine lettuce
- 4 large hard-boiled eggs, peeled and quartered
- 8 slices thick-cut bacon, cooked and crumbled
- 2 ripe avocados, pitted and sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup blue cheese crumbles
- 1/4 cup red onion, thinly sliced
- 1/2 cup red wine vinaigrette
Step-by-Step
- Season the steak on both sides with salt and black pepper.
- Heat olive oil in a heavy skillet or cast iron pan over medium-high heat until shimmering.
- Sear the steak for 4 to 5 minutes per side for medium-rare, or until it reaches an internal temperature of 135 degrees Fahrenheit.
- Remove steak from the pan and let it rest for 5 to 10 minutes before slicing into thin strips against the grain.
- Divide the chopped romaine lettuce evenly across four bowls or one large serving platter.
- Arrange the sliced steak, hard-boiled eggs, crumbled bacon, avocado, tomatoes, blue cheese, and red onion in distinct rows on top of the lettuce.
- Drizzle with red wine vinaigrette immediately before serving.
Best Ways to Enjoy It
Serve this salad on a large platter for a family-style meal. It is perfect for a healthy reset after a long weekend. You can serve the dressing on the side for picky eaters. Add some crusty bread to soak up the extra vinaigrette. This dish is also wonderful for a casual backyard lunch. Sit outside, enjoy the breeze, and savor every fresh bite.
Keep It Fresh
You can easily store any leftovers in the refrigerator. Use an airtight container to keep the ingredients crisp. It stays fresh for up to two days if kept cold. If you are meal prepping, keep the steak and lettuce separate. Reheat the steak slices gently in a pan for one minute. This keeps the meat tender and juicy for your lunch. You can also enjoy the steak cold right from the fridge.
Tips for Best Results
- Let the steak rest for ten minutes before you slice it.
- Slice the meat against the grain for the best texture.
- Use a very hot pan to get a golden crust.
- Cook your hard-boiled eggs a day in advance to save time.
- For a summer picnic, keep the dressing in a small jar.
- Add a handful of fresh summer corn for extra crunch.
- Don’t skip the blue cheese for that classic tangy flavor.
- Always use ripe avocados for the creamiest texture.
Ways to Switch It Up
- Swap the steak for grilled chicken for a lighter option.
- Use feta cheese if you prefer a milder taste.
- Make it dairy-free by omitting the cheese entirely.
- Add sliced cucumbers for an extra refreshing summer crunch.
- Substitute maple vinaigrette for a touch of sweetness.
Common Questions
Can I make this ahead?
Yes, you can prep most parts of this salad in advance. Chop the lettuce and cook the bacon earlier in the day. Just wait to slice the avocado until you are ready to serve.
What is the best steak to use?
I recommend using a sirloin steak for this recipe. It is lean, affordable, and very easy to cook quickly. Flank steak or ribeye also work very well here.
Will kids eat this?
Most kids love picking out their favorite parts of the salad. You can serve their portion deconstructed on a separate plate. It makes the meal kid-approved and fun for everyone.
I hope this fresh salad brings some joy to your table. It is the perfect way to enjoy a healthy, hearty meal on a warm evening. Happy cooking!
— Alex
Ingredients
- 1 pound sirloin steak
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 6 cups chopped romaine lettuce
- 4 large hard -boiled eggs, peeled and quartered
- 8 slices thick -cut bacon, cooked and crumbled
- 2 ripe avocados , pitted and sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup blue cheese crumbles
- 1/4 cup red onion, thinly sliced
- 1/2 cup red wine vinaigrette
Instructions
- Season the steak on both sides with salt and black pepper.
- Heat olive oil in a heavy skillet or cast iron pan over medium-high heat until shimmering.
- Sear the steak for 4 to 5 minutes per side for medium-rare, or until it reaches an internal temperature of 135 degrees Fahrenheit.
- Remove steak from the pan and let it rest for 5 to 10 minutes before slicing into thin strips against the grain.
- Divide the chopped romaine lettuce evenly across four bowls or one large serving platter.
- Arrange the sliced steak, hard-boiled eggs, crumbled bacon, avocado, tomatoes, blue cheese, and red onion in distinct rows on top of the lettuce.
- Drizzle with red wine vinaigrette immediately before serving.
