Description
A fresh, crunchy Cobb Salad with perfectly seasoned grilled steak, creamy avocado, hard‑boiled eggs, crisp bacon, tangy blue cheese, and homemade vinaigrette. This balanced dish serves up protein, healthy fats, and vibrant flavors in one bowl.
Ingredients
Scale
- 2 cups mixed salad greens
- 1/2 lb flank steak or sirloin
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 2 hard‑boiled eggs, quartered
- 4 slices bacon, cooked and crumbled
- 1/2 cup blue cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1 cup shredded romaine lettuce
- 1/2 cup chickpeas (optional)
- for dressing: 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, salt and pepper to taste
Instructions
- Season the steak with salt, pepper, and a splash of olive oil. Heat a skillet over medium‑high heat and sear the steak to medium‑rare, about 4–5 minutes each side. Let rest before slicing thinly.
- While the steak rests, cook bacon in a pan until crispy. Drain on paper towels and crumble into bite‑sized pieces.
- Boil eggs for 9 minutes for a slightly runny yolk, then cool in ice water, peel, and quarter.
- Shower the mixed greens over a large serving platter. Arrange torn romaine, tomato halves, avocado cubes, egg quarters, bacon, blue cheese, and red onion in neat columns.
- Whisk all dressing ingredients together until emulsified. Drop just before serving to keep the greens crisp.
- Plate another portion of steak slices on the side for those who like extra meat, then serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Assembling
- Cuisine: American