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–+ servings
Steak Cobb Salad

Mouthwatering Steak Cobb Salad: Quick, Healthy, and Delicious

This Steak Cobb Salad is a flavor-packed meal that transforms leftovers into a healthy and satisfying dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 2 salads
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Steak Juicy and flavorful, this adds rich protein to your Steak Cobb Salad.
  • to taste Fine Sea Salt Essential for seasoning the steak.
  • to taste Black Pepper Essential for seasoning the steak.
  • 4 cups Spring Greens Mix A crisp base that provides freshness.
  • 1 cup Cherry or Grape Tomatoes Adds sweetness and color.
  • 1 cup Cooked Sweet Corn Can be fresh, canned, or frozen (cooked).
  • 1 each English Cucumber Adds a satisfying crunch; Persian cucumbers make a great substitute.
  • 1 each Avocado Creamy and packed with healthy fats.
  • 1/2 cup Feta Cheese Provides creaminess and saltiness.
  • 1 small Red Onion Adds a sharp flavor.
For the Herb Vinaigrette
  • 1/4 cup Extra-Virgin Olive Oil The base of your vinaigrette.
  • 2 tablespoons Fresh Lemon Juice Adds tang and acidity.
  • 1 handful Fresh Cilantro Brings freshness and layers of flavor.
  • 1 teaspoon Fresh Dill Provides a unique herbaceous flavor.
  • 1 clove Garlic Adds aromatic depth.

Equipment

  • Grill
  • skillet
  • Whisk
  • Bowl
  • serving bowl

Method
 

Preparation Steps
  1. Begin by bringing your leftover steak to room temperature for about 15-20 minutes. Season it generously with fine sea salt and black pepper on both sides.
  2. Preheat a grill or skillet over medium-high heat and cook the steak for 4-5 minutes on each side until it reaches your desired doneness, ideally medium-rare (130°F-135°F).
  3. Once cooked, let it rest for at least 10 minutes before slicing thinly against the grain.
  4. In a medium bowl, whisk together 1/4 cup of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, and a handful of chopped fresh cilantro. Add a teaspoon of fresh dill, a minced clove of garlic, and season with salt and black pepper to taste. Continue whisking until the vinaigrette is cohesive and smooth.
  5. In a large serving bowl, layer a generous handful of spring greens as the base. Top with sliced steak, cherry tomatoes, sweet corn, diced cucumber, avocado slices, feta cheese, and red onion.
  6. Drizzle the freshly made herb dressing over the salad just before serving. Gently toss the salad to combine while maintaining vibrant colors and textures.

Nutrition

Serving: 1saladCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 2500IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Allow the steak to rest after cooking to ensure juiciness. Adjust vinaigrette ingredients to taste before serving, and keep dressing separate if storing salad for later.

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