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Steak Cobb Salad
with blue cheese / avocados / sherry vinaigrette

Active: 30 min Total: 50 min

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

Servings:
4
Metric
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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Garlic (for salad and vinaigrette) - Chop garlic. (Can be done up to 5 days ahead)
  2. 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)
  3. 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)
  4. 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)
  5. Tomatoes / Avocados / Cheese - Prep as directed.
  6. Eggs - Roll eggs against a hard, flat surface to break up shell and then peel. Slice into quarters.

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Make

  1. Heat a skillet or wok with second portion of cooking oil over medium heat.
  2. 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.
  3. Assemble salads by creating a bed of spinach and topping it with eggs, tomatoes, avocados, cheese, and warm steak. Finish with vinaigrette. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (16)
No ratings yet.
Gluten-free (0)
No ratings yet.
Paleo (0)
Vegetarian (3)

9 reviews

Omitted the eggs and enjoyed the salad! The tempeh was especially tasty and we enjoyed the dressing (subbing red wine vinegar for the sherry).

By: Angela
Posted: Sep 24, 2020
Diet: Vegetarian
0 Helpful

loved the dressing!! Also thank you for how to cook the eggs. I had some morning star bacon that I used instead of tempeh. I added sliced mushrooms, onions, and diced peppers I forgot the cheese. But everyone loved it!! we made it for two nights.

By: Carol
Posted: Sep 24, 2020
Diet: Vegetarian
0 Helpful

This was a great salad. The marinade with the tempeh was great. It was also super easy to deconstruct for the kids. I wasn’t in love with the vinaigrette but it paired nicely with all the components.

By: Keely
Posted: Sep 23, 2020
Diet: Vegetarian
0 Helpful

Husband and son said it was restaurant quality!

By: Andrea
Posted: Sep 22, 2020
Diet: Original
0 Helpful

Used the Sliced Grass-Fed Beef Sirloin from Costco - so good! Used red wine vinegar in the dressing. Delicious!

By: Alyssa
Posted: Sep 22, 2020
Diet: Original
0 Helpful

Super quick and easy, very flavorful and surprisingly filling.

By: Julia
Posted: Sep 22, 2020
Diet: Original
0 Helpful