SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Steak Cobb Salad with Dijon Vinaigrette

Makes: 6 servings
Prep 35 mins Marinate 6 hrs to 24 hrs Broil 15 mins
Steak Cobb Salad with Dijon Vinaigrette
Ingredients
  • 1  pound  boneless beef top sirloin steak, cut 1-inch thick
  • 3  tablespoons  salad oil
  • 3  tablespoons  white balsamic vinegar or white wine vinegar
  • 2  teaspoons  Dijon-style mustard
  • 1  teaspoon  dried oregano, crushed
  • 6  cups  shredded butterhead (Boston or Bibb) lettuce (about one 8-ounce head)
  • 1 1/2  cups  halved grape tomatoes or chopped, seeded tomatoes
  • 1  medium avocado, pitted, peeled, and cut into wedges, or 1/2 of a small cantaloupe, peeled and cut into thin wedges
  • 3/4  cup  crumbled blue cheese (3 ounces)
  • 6  slices  bacon, crisp-cooked, drained, and crumbled
  • 3  hard-cooked eggs, sliced
  • 1  recipe  Dijon Vinaigrette (see recipe below)
Directions

1. Preheat broiler. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree F), turning once halfway through broiling. Cool slightly; cut into thin slices. Place steak slices in a resealable plastic bag set in a shallow dish; set aside.

2. For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Pour marinade over steak slices. Seal bag; turn to coat steak slices. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.

3. Drain steak slices, discarding marinade. To serve, arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad. Pass remaining Dijon Vinaigrette. Makes 6 servings.

Dijon Vinaigrette

Yield: about 2/3 cup
Ingredients
  • 1/3  cup  white balsamic vinegar or white wine vinegar
  • 1  teaspoon  Dijon-style mustard
  • 1  clove garlic, minced
  • 1/2  teaspoon  sugar
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1/3  cup  olive oil
Directions

1. In a small bowl, combine white balsamic vinegar, mustard, garlic, sugar, salt, and pepper. Add olive oil in a slow steady stream, whisking constantly. Makes about 2/3 cup.

Nutrition Facts (Steak Cobb Salad with Dijon Vinaigrette)
  • Servings Per Recipe 6,
  • cal. (kcal) 495,
  • Fat, total (g) 37,
  • chol. (mg) 159,
  • sat. fat (g) 9,
  • carb. (g) 13,
  • fiber (g) 3,
  • pro. (g) 27,
  • sodium (mg) 573,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe