Steak Cobb Salad with Dijon Vinaigrette Loaded with beef sirloin steak, bacon, avocado, cheese, and more, this salad won't leave you hungry! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 19, 2019 Print Share Share Tweet Pin Email Prep Time: 35 mins Marinate Time: 6 hrs Broil Time: 15 mins Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 pound boneless beef top sirloin steak, cut 1-inch thick 3 tablespoon salad oil 3 tablespoon white balsamic vinegar or white wine vinegar 2 teaspoon Dijon-style mustard 1 teaspoon dried oregano, crushed 6 cup shredded butterhead (Boston or Bibb) lettuce (about one 8-ounce head) 1 ½ cup 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 ¾ 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) Dijon Vinaigrette ⅓ cup white balsamic vinegar or white wine vinegar 1 teaspoon Dijon-style mustard 1 clove garlic, minced ½ teaspoon sugar ¼ teaspoon salt ¼ teaspoon ground black pepper ⅓ cup olive oil Directions 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. 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. 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 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. Print Nutrition Facts (per serving) 495 Calories 37g Fat 13g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 495 % Daily Value * Total Fat 37g 47% Saturated Fat 9g 45% Cholesterol 159mg 53% Sodium 573mg 25% Total Carbohydrate 13g 5% Protein 27g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.