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Cobb Salad with Steak

Steak Cobb Salad

  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Grill
  • Cuisine: American


Turn your salad into a meal with this Steak Cobb Salad. All of your favorite Cobb Salad ingredients plus steak on top to turn it into a hearty meal.



  • 1 large shallot, peeled
  • 2 cloves garlic, divided
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon warm water
  • 1 teaspoon tomato paste
  • 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
  • Salt and pepper
  • 1 1/2 lbs good quality steak (I used NY Strips, but you can use what you like)
  • 1/2 cup flat leaf parsley, finely chopped
  • 2 limes
  • 2 romaine hearts, shredded
  • 1/2 head iceberg lettuce, shredded
  • 4 oz bacon, cooked and crumbled
  • 1/2 cup blue cheese crumbles
  • 1/2 pint cherry or grape tomatoes, cut or quartered
  • 4 hard boiled eggs, chopped or sliced
  • 1 large avocado, peeled and diced
  • 23 green onions, sliced


To make the dressing:

  1. Grate the shallot and 1 clove of garlic into a bowl. Add the red wine vinegar, mustard, Dijon, Worcestershire sauce, water and tomato paste; whisk to combine.
  2. While whisking, slowly add in the 1/2 cup of olive oil until it all comes together. Season with salt and pepper to taste.
  3. Refrigerate until needed.

To make the steak:

  1. Bring the steak to room temperature, then season with salt and pepper.
  2. Heat an outdoor grill or a cast iron skillet to medium-high heat.
  3. Right before you are ready to cook your steak, drizzle it with the 1 tablespoon of olive oil.
  4. Place the steak on the grill (or in the skillet) and cook for 4-6 minutes per side.
  5. Remove the steak and let it rest.
  6. While the steak is resting, combine the chopped parsley, the last clove of garlic, finely chopped, and the zest of the 2 limes. Add the juice of one lime and stir to combine. Season with salt.
  7. After the steak has rested, slice it against the grain and then dress it with the parsley mixture.

To assemble the salad:

  1. Combine the romaine and the iceberg lettuce in a large salad bowl. Toss with the prepared dressing.
  2. Place the steak on top of the lettuce, then add the bacon, blue cheese, tomatoes, eggs, avocado and green onion.*
  3. Serve immediately.

Recipe Notes:

*If desired, serve each topping on the side and let each person add which ingredients they would like.

Adapted from The Rachael Ray Show


  • Serving Size: 1/6 of recipe
  • Calories: 767
  • Sugar: 6 g
  • Sodium: 530 mg
  • Fat: 60 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 27 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 43 g
  • Cholesterol: 239 mg

Keywords: cobb salad