Juicy Steak Cobb Salad

I’ll be honest—I never thought I’d get this excited about salad until I loaded it up with juicy ribeye steak and crispy bacon. This steak cobb salad has become my go-to when I want something that feels indulgent but still counts as eating my greens, thanks to a tangy red wine vinegar dressing that pulls everything together perfectly. Trust me, once you try this combo of tender steak, creamy avocado, and all those classic cobb toppings, you’ll understand why I make it at least twice a week.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 110-130 g
• Fat: 170-200 g
• Carbohydrates: 50-65 g

Ingredients

For the dressing:

• 1 large shallot
• 2 garlic cloves
• 2 1/2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 tbsp worcestershire sauce
• 1 tbsp water
• 1 tsp tomato paste
• 7 tbsp olive oil
• 1/2 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

For the steak:

• 1.5 lb beef (ribeye or strip steak)
• 1 tbsp olive oil
• 1/2 cup parsley
• 3 limes
• 1 tsp kosher salt
• 3/4 tsp cracked black pepper
• 1/2 tsp smoked paprika

For the salad:

• 2 romaine hearts
• 1/2 head iceberg lettuce
• 6 oz bacon (cooked until crisp and crumbled)
• 1/2 cup blue cheese
• 1 1/4 cups cherry tomatoes (halved)
• 4 large eggs (hard-boiled)
• 1 large avocado
• 4 scallions

Step 1: Prepare the Mise en Place and Dressing

• 1 large shallot, minced
• 2 garlic cloves, minced
• 2 1/2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 tbsp worcestershire sauce
• 1 tbsp water
• 1 tsp tomato paste
• 7 tbsp olive oil
• 1/2 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Mince the shallot and garlic cloves finely, then combine them in a bowl with the red wine vinegar, Dijon mustard, Worcestershire sauce, water, and tomato paste.

Whisk these ingredients together to combine, then slowly drizzle in the olive oil while whisking constantly to emulsify the dressing.

Season with salt, pepper, and honey, then taste and adjust as needed.

Set the dressing aside.

While this is ready, hard-boil your eggs if not already done, then finely chop the parsley and mince the additional garlic for the chimichurri-style coating.

Step 2: Season and Sear the Steak

• 1.5 lb beef
• 1 tbsp olive oil
• 1 tsp kosher salt
• 3/4 tsp cracked black pepper
• 1/2 tsp smoked paprika

Remove the steak from the refrigerator 15-20 minutes before cooking to bring it to room temperature—this ensures even cooking throughout.

Pat it dry with paper towels, then generously season both sides with kosher salt and cracked black pepper.

Heat a cast-iron skillet or grill to medium-high heat, then add 1 tablespoon of olive oil.

Once the oil is shimmering, place the steak in the pan and cook for 4-6 minutes per side for medium-rare, resisting the urge to move it around—let it develop a nice crust.

I like to add a touch of smoked paprika to the meat just before searing for extra depth of flavor.

Step 3: Rest and Finish the Steak with Chimichurri

• cooked steak from Step 2
• 1/2 cup parsley, finely chopped
• 3 limes, zested and juiced
• 1 tsp kosher salt

Transfer the cooked steak to a cutting board and let it rest for 8-10 minutes—this allows the juices to redistribute, keeping the meat tender and juicy.

While it rests, make a quick chimichurri by combining the chopped parsley with lime zest and juice from the 3 limes, then season with salt.

Slice the rested steak against the grain into bite-sized pieces, then coat generously with the parsley-lime mixture to add brightness and freshness.

Step 4: Assemble the Salad Base

• 2 romaine hearts, chopped
• 1/2 head iceberg lettuce, chopped
• dressing from Step 1

Chop the romaine hearts and iceberg lettuce into bite-sized pieces and combine them in a large bowl.

Pour about two-thirds of the dressing from Step 1 over the greens and toss gently until evenly coated.

Spread the dressed lettuce onto a large serving platter or individual plates, creating an even base for the toppings.

Step 5: Top and Finish the Cobb Salad

• steak with chimichurri from Step 3
• 6 oz bacon, cooked crisp and crumbled
• 1/2 cup blue cheese, crumbled
• 1 1/4 cups cherry tomatoes, halved
• 4 large eggs, hard-boiled and sliced
• 1 large avocado, sliced
• 4 scallions, sliced
• remaining dressing from Step 1

Arrange all the toppings over the dressed lettuce in rows or a scattered pattern: place the steak with chimichurri from Step 3 first, then add the crispy bacon crumbles, crumbled blue cheese, halved cherry tomatoes, sliced hard-boiled eggs, sliced avocado, and sliced scallions.

Drizzle the remaining dressing over the top just before serving.

I find that keeping the avocado slices separate until the very end prevents them from browning and maintains that creamy texture.

Juicy Steak Cobb Salad

Delicious Juicy Steak Cobb Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 2250

Ingredients Method

Ingredients

  

For the dressing

• 1 large shallot
• 2 garlic cloves
• 2 1/2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 tbsp worcestershire sauce
• 1 tbsp water
• 1 tsp tomato paste
• 7 tbsp olive oil
• 1/2 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

For the steak

• 1.5 lb beef (ribeye or strip steak)
• 1 tbsp olive oil
• 1/2 cup parsley
• 3 limes
• 1 tsp kosher salt
• 3/4 tsp cracked black pepper
• 1/2 tsp smoked paprika

For the salad

• 2 romaine hearts
• 1/2 head iceberg lettuce
• 6 oz bacon (cooked until crisp and crumbled)
• 1/2 cup blue cheese
• 1 1/4 cups cherry tomatoes (halved)
• 4 large eggs (hard-boiled)
• 1 large avocado
• 4 scallions

Method

 

1. Mince the shallot and garlic cloves finely, then combine them in a bowl with the red wine vinegar, Dijon mustard, Worcestershire sauce, water, and tomato paste. Whisk these ingredients together to combine, then slowly drizzle in the olive oil while whisking constantly to emulsify the dressing. Season with salt, pepper, and honey, then taste and adjust as needed. Set the dressing aside. While this is ready, hard-boil your eggs if not already done, then finely chop the parsley and mince the additional garlic for the chimichurri-style coating.
2. Remove the steak from the refrigerator 15-20 minutes before cooking to bring it to room temperature—this ensures even cooking throughout. Pat it dry with paper towels, then generously season both sides with kosher salt and cracked black pepper. Heat a cast-iron skillet or grill to medium-high heat, then add 1 tablespoon of olive oil. Once the oil is shimmering, place the steak in the pan and cook for 4-6 minutes per side for medium-rare, resisting the urge to move it around—let it develop a nice crust. I like to add a touch of smoked paprika to the meat just before searing for extra depth of flavor.
3. Transfer the cooked steak to a cutting board and let it rest for 8-10 minutes—this allows the juices to redistribute, keeping the meat tender and juicy. While it rests, make a quick chimichurri by combining the chopped parsley with lime zest and juice from the 3 limes, then season with salt. Slice the rested steak against the grain into bite-sized pieces, then coat generously with the parsley-lime mixture to add brightness and freshness.
4. Chop the romaine hearts and iceberg lettuce into bite-sized pieces and combine them in a large bowl. Pour about two-thirds of the dressing from Step 1 over the greens and toss gently until evenly coated. Spread the dressed lettuce onto a large serving platter or individual plates, creating an even base for the toppings.
5. Arrange all the toppings over the dressed lettuce in rows or a scattered pattern: place the steak with chimichurri from Step 3 first, then add the crispy bacon crumbles, crumbled blue cheese, halved cherry tomatoes, sliced hard-boiled eggs, sliced avocado, and sliced scallions. Drizzle the remaining dressing over the top just before serving. I find that keeping the avocado slices separate until the very end prevents them from browning and maintains that creamy texture.