Steak Cobb Salad: A Flavor-Packed Dinner in Minutes

This Steak Cobb Salad combines savory steak and fresh veggies, creating a nourishing and customizable meal perfect for quick dinner ideas.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Resting Time 10

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Steak

1 pound steak (e.g., New York strip, ribeye, or top sirloin) Grilled chicken or shrimp can be a substitute.
fine sea salt to taste
freshly ground black pepper to taste
½ tablespoon extra-light olive oil Vegetable oil can be used as an alternative.

For the Herb Vinaigrette

⅓ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice Lime juice works well as a substitute.
2 tablespoons finely chopped fresh cilantro leaves Parsley can be used as a substitute.
1 tablespoon finely chopped fresh dill Basil or oregano can be used instead.
1 clove garlic (pressed or grated) Optional.
¾ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

For the Salad

5 ounces spring greens mix Spinach or arugula can be alternatives.
1 cup cherry or grape tomatoes (halved) Use diced regular tomatoes if desired.
1 cup cooked sweet corn Fresh, canned, or frozen corn works well.
½ large English cucumber (sliced)
1 large avocado (pitted, peeled, and sliced) Omit for a lighter version.
⅓ cup crumbled feta, goat, or blue cheese Choose based on preference.
¼ cup thinly sliced red onion Can swap with green onions for milder taste.

Equipment

Grill or Skillet
Whisk
large bowl
Medium bowl

Method

Preparation Instructions

Allow the steak to reach room temperature for about 30 minutes before cooking. Season it generously with fine sea salt and freshly ground black pepper.
If grilling, preheat your grill to medium-high, then grill the steak for 4-5 minutes per side until browned. For pan-searing, heat olive oil in a skillet over medium-high heat and sear for about 4 minutes on each side. Let it rest for 10 minutes before slicing.
In a medium bowl, whisk together olive oil, lemon juice, cilantro, dill, garlic, salt, and pepper. Mix thoroughly and let sit for a few minutes.
In a large bowl, layer spring greens as your base, then arrange sliced steak, tomatoes, corn, cucumber, avocado, choice of cheese, and red onion on top.
Drizzle your homemade vinaigrette over the top. Toss gently to distribute the dressing and serve fresh.

Nutrition

Serving: 1saladCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 60IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Use fresh, high-quality ingredients for the best flavor. Customize toppings to fit your preferences and dietary requirements.

Tried this recipe?

Let us know how it was!