This classic Cobb salad recipe is loaded with all of the usual fantastic ingredients but with slices of juicy New York steak instead of chicken! Perfect for a summers day barbecue!
The Cobb salad has been around for a long time and now wonder with the ingredients that are used to make it. Every one of them are huge favorites of mine from the hard boiled eggs to the creamy diced avocado and of course, the crispy bacon! The original Cobb salad recipe includes chicken but I switched it up for some strips of grilled New York steak instead. The change doesn’t affect the end flavor of the salad, it’s more about whether you prefer chicken or steak, I know some people can be one or the other so this is perfect to have options. This Cobb salad would also work well with roasted cauliflower or grilled tofu as the main protein.
Ingredients You’ll need for this Cobb salad recipe
- Fresh romaine lettuce. You can buy it ready to chop and is such a timesaver.
- Avocado. Try and find ripe avocados but not too soft. I like to slice mine in half then after discarding the pit I dice the avocado while it’s still in the shell. That way all you need to do is scoop it out and it’s already diced for you.
- Bacon, I prefer thick sliced and smoked. Cook until once and crispy.
- Blue cheese is a must on a Cobb Salad. Gorgonzola is my favorite, the stronger the better!
- Cherry tomatoes. Slice them in half for easier eating.
Can I make the Cobb salad ahead of time?
You can but definitely wait until the last minute to add the dressing. Like any salad, once it’s been dressed and tossed the timer begins ticking and any salad the day after is just a soggy mess. Prep all of the ingredients and build the salad closer to the time you plan to eat it, that way everything will still taste and look fresh.
How to make your Cobb Salad recipe dressing
- Combine all of the ingredients in a jar or sealed container
- Shake really well until the dressing is emulsified. This means all of the ingredients have come together and look smooth and shiny with no lumps
- Once your Cobb Salad is built, serve the dressing on the side so your guests can add as much as they like. Cobb Salad usually gets passed around family style
Salad dressing FAQ’S
No, you can hand whisk it or my favorite way Is to simply add the ingredients to a mason jar or container with a lid and shake it really well.
You definitely can. Store in the fridge until ready to use.
No! Just shake it up again and it’ll be perfect.
You can but vegetable oil is thicker and has much less flavor to it than a good extra virgin olive oil. Keep the vegetable oil for cooking.
MORE FANTASTIC SALADS!
Steak Cobb Salad
- 1 med-large New York Steak, about 12oz
- 2 large heads of romaine lettuce
- 2 large ripe avocados
- 1 1/2 cups cherry tomatoes, halved
- 8 slices bacon, cooked and crumbled
- 1 cup blue cheese crumbles
- 4 hard boiled eggs, cut into quarters
For The Dressing
- 1/2 cup olive oil
- 3 tsp red wine vinegar
- 3 tbsp Dijon mustard
- 1/2 salt
- 1/4 black pepper
- Preheat the grill to high.
- Season your steak with salt and black pepper and place on the grill.
- Grill the steak for about 4 minutes before flipping it over and cooking for a further 3-4 minutes depending on how you like it to be done. This time should result in a medium finish.
- Set the steak on a plate and let it rest while you make the rest of the salad.
- Chop the romaine into large chunks and add to a large bowl or platter.
- Peel the avocados and then cut into dice, add on top of the romaine in a line.
- Add the cherry tomatoes, bacon crumbles, blue cheese and quartered eggs to the romaine also keeping them in a line on top of the lettuce.
- Slice the steak into thin strips and add to the salad.
- Serve with the dressing on the side.
Making The Dressing
- Combine all of the ingredients in a sealed container and shake well. You can also combine them in a bowl and whisk until emulsified.