Steak Cobb Salad
with blue cheese / avocados / sherry vinaigrette

Name: Steak Cobb Salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 1 Tbsp Vinegar, sherry (sub red or white wine vinegar); 2 tsp Lemon juice; 2 tsp Mustard, Dijon; 2 tsp Honey; 3 Tbsp Oil, olive; 1 clove Garlic, chopped; 1 1/4 lbs Steak, flank, skirt, or hanger, cubed; 2 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Soy sauce, low-sodium; 2 tsp Vinegar, balsamic; 4 Eggs; 1 cup Tomatoes, cherry or grape, halved; 1 Avocados, cubed; 4 oz Cheese, blue or gorgonzola (sub cubed cheddar or any other preferred cheese); 8 oz Baby spinach (sub any salad greens)

Active: 30 Total: 50

Original GF Paleo Vegetarian

This hearty twist on the classic Cobb salad comes together super fast - just be sure to get the steak marinating ahead of cooking time.
Smarts: Slicing the steak into cubes creates extra surface area for absorbing marinade and browning in the pan.

Ingredients

Metric

Servings:

Sherry Vinaigrette:

Garlic - 1 clove , chopped
Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
Lemon juice - 2 tsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Oil, olive - 3 Tbsp

Steak Cobb Salad:

Garlic - 1 clove , chopped
Steak, flank, skirt, or hanger - 1 1/4 lbs , cubed
Oil, cooking - 2 Tbsp + 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Vinegar, balsamic - 2 tsp
Eggs - 4
Tomatoes, cherry or grape - 1 cup , halved
Avocados - 1 , cubed
Cheese, blue or gorgonzola - 4 oz (sub cubed cheddar or any other preferred cheese)
Baby spinach - 8 oz (sub any salad greens)

Prep

Garlic (for salad and vinaigrette) - Chop garlic. (Can be done up to 5 days ahead)
Marinate steak - Slice steak into cubes. Combine with garlic (portion for salad), first portion of cooking oil, soy sauce, and balsamic vinegar. Tenderize steak with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done up to 1 day ahead)
Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together garlic (portion for vinaigrette), sherry vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Tomatoes / Avocados / Cheese - Prep as directed.
Eggs - Roll eggs against a hard, flat surface to break up shell and then peel. Slice into quarters.

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Make

Heat a skillet or wok with second portion of cooking oil over medium heat.
Use a slotted spoon to remove steak from marinade (discard marinade) and add steak to heated oil. Sear steak on one side until well browned. Flip and continue cooking until browned on all sides, 5 to 7 minutes total. As steak cooks, season it generously with some salt and pepper.
Assemble salads by creating a bed of spinach and topping it with eggs, tomatoes, avocados, cheese, and warm steak. Finish with vinaigrette. Enjoy!

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