This Steak Cobb Salad Recipe is packed with protein and nutrients, easy to assemble and makes a great lunch or dinner option as the weather gets warmer. 

*Originally published April 2016. Post updated June 2020*

Hi Friends!

Allow me to introduce this Steak Cobb Salad. If you’re a long-time reader, you know that I’m not a huge red meat eater, but that it’s hubby’s fav. My older kids eat burgers and my oldest loves steak like his daddy so we’ve been adding it into the rotation lately. 

That being said, if you’re not a steak fan like me, you can easily sub chicken for steak in this salad and it’s still delicious. This is one our summer favorites because it’s easy to throw together and makes such a filling meal without heating up the kitchen.

Steak Cobb Salad

You guys know that hubby is the salad lover out of the two of us. While he would happily eat a bowl of lettuce with some dressing alongside a meal, sometimes it’s fun to “beef up” the salad (see what I did there?!) and turn it into a full meal.

This is a bit of a non-traditional cobb salad. I used crumbled feta instead of blue cheese and added a honey mustard dressing…but the flavors all work well together and it’s both light and hearty….perfect for lunch or dinner as the weather starts to warm up!

Here’s how you make it:

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Steak Cobb Salad

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This Steak Cobb Salad Recipe is packed with protein and nutrients, easy to assemble and makes a great lunch or dinner option as the weather gets warmer.

• Yield: serves 4

Ingredients

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• 1 – 1.5 pound flank steak
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup chopped onion
• 1/3 cup red or white wine vinegar
• 2 Tbsp honey
• 4 hard boiled eggs, halved or quartered
• 4–6 strips of bacon, cooked and crumbled
• 1/2 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, chopped
• 8 cups chopped romaine lettuce or mixed greens
• 2 medium avocados, sliced or chopped

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Instructions

1. Combine first 8 ingredients in a ziploc bag and let marinate at least 4 hours or overnight.
2. Remove steak and grill to desired doneness.
3. Let rest and slice into strips.
4. Put 2 cups of lettuce in each bowl. Top each with bacon, feta, tomatoes, onion, egg, avocado and steak, arranging as desired.
5. Serve with your favorite dressing.

Because it’s our favorite, I served this with a basic honey mustard dressing made by combining mustard, honey, oil and a little vinegar. But feel free to use whatever type of dressing you prefer! Ranch or blue cheese would be good!

Let me know if you try this salad this summer!

Enjoy!
–Lindsay–

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