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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
  • 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)

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
  • 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

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

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