A delicious summer salad loaded with crispy lettuce, bacon, blue cheese and New Zealand Grass-fed flank steak.
There’s a good reason why the Cobb Salad is so popular. It’s been around since the 1930’s, becoming iconic like the Caesar salad or Nicoise salad, and is made up of flavors and ingredients that completely go together and taste fantastic. And with the creamy Dijon mustard and red wine dressing, it’s one of my favorites! Most proteins could be used as part of a Cobb Salad, but because blue cheese is a dominant ingredient, I think grass-fed steak is the best.
For my Cobb Salad, I used New Zealand Grass-fed Flank Steak and grilled it until it was medium and still slightly pink in the middle. I always look for New Zealand grass-fed steak because the beef comes from animals that are raised humanely and fed the natural way, on open pastures with rich green grass.
What’s the difference between grass-fed and grain fed?
Most animals that are raised for conventional purposes are fed with a mixture of corn and soy which helps them become fatter more quickly. This is not necessarily a good thing, as nature didn’t intend for an expedited process and this affects how the meat tastes and looks. Alternatively, grass-fed beef is just that. Cattle being raised naturally on open pastures eating a diet of fresh grass, resulting in leaner, more flavorful and healthier meat
What is flank steak?
Flank steakcomes from underneath the cow, in the belly area. It doesn’t get worked as much as other cuts, like brisket or chuck roast. Flank steak can be grilled and ready to eat in about 10 minutes, depending on the thickness, but it can be tough if not cooked properly. Preparing to medium doneness is a good place to start. Flank steak also has long fibers that run across the meat. This is called the grain and must be sliced across the lines, not parallel to the grain, to ensure the best texture.
What recipes can I use grass-fed flank steak for?
- Flank steak is great for fajitas.
- Slice it thin and pile it high on a soft roll with your favorite bbq sauce.
- Make homemade Pho and add thin slices to the broth.
- Grill flank steak and serve with chimichurri sauce.
Tips for making the best grass-fed flank steak
- Bring the steak to room temperature before cooking. This will help ensure the meat is cooked evenly.
- Marinate the steak if you have time, the longer the better, so try and do it the night before you plan to cook it.
- Grill your flank steak for the best flavor, although you can cook it on the stove or in the oven.
- I like to grill it until a thermometer reads 130, leaving some room for the temperature to rise another five degrees while it’s resting.
- After the steak has been cooked, let it rest and cover with aluminum foil. I’d suggest letting it rest for around 5 mins. This helps the meat retain its juice and not become too dry after you slice it.
more summer salads
NEW ZEALAND GRASS-FED FLANK STEAK COBB SALAD
- 2 – 2½ pounds New Zealand grass-fed flank steak
- 9 tbsp olive oil, divided
- Salt and black pepper
- 1 romaine lettuce
- 1 red leaf lettuce
- 6 hard boiled eggs
- 12 ounces thick cut bacon, cooked and roughly chopped
- 8 ounces blue cheese, crumbled
- 2 cups cherry tomatoes
- 3 tbsp red wine vinegar
- 3 tsp Dijon mustard
- Fresh oregano and basil for garnish if desired
- Preheat the grill to high heat
- Rub the flank steak on both sides with 1 tbsp olive oil and season with salt and pepper
- Place the steak onto the hottest part of the grill and sear one side for about 4 minutes.
- Turn the steak over and cook for a further 3-4 minutes or until a thermometer reads 130 degrees.
- Transfer the steak to a plate and cover loosely with foil.
- Let the steak rest while you build the rest of the salad.
- Remove the outer leaves from the romaine and red leaf lettuce. Rinse heads of lettuce under cool water and pat dry
- Chop the root end off each lettuce, discard, and then roughly chop the rest of the lettuce into chunks.
- Lay the lettuce on a large board or in a salad bowl.
- Slice the hard boiled eggs in half and then into quarters and place two piles on top of the lettuce.
- Repeat with the bacon and blue cheese.
- Cut the cherry tomatoes in half and add to the lettuce.
- Slice the flank steak across the grain into thin strips and arrange on top of the lettuce.
- In a small bowl, whisk together the remaining olive oil, red wine vinegar and Dijon mustard until creamy.
- Season with salt and pepper.
- Serve the salad with the dressing on the side.