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

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    Updated on February 19, 2019
    R057333
    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

    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

    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 (per serving)

    495 Calories
    37g Fat
    13g Carbs
    27g Protein
    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.