Steak Cobb Salad with Dijon Vinaigrette

Loaded with beef sirloin steak, bacon, avocado, cheese, and more, this salad won't leave you hungry!


Steak Cobb Salad with Dijon Vinaigrette

by 4  people


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Servings: 6 servings
Prep Time: 35 mins
Total Time: 6 hrs 50 mins

 
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Ingredients
  • 1 pound
    boneless beef top sirloin steak, cut 1-inch thick
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  • 3 tablespoons
    salad oil
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  • 3 tablespoons
    white balsamic vinegar or white wine vinegar
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  • 2 teaspoons
    Dijon-style mustard
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  • 1 teaspoon
    dried oregano, crushed
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  • 6 cups
    shredded butterhead (Boston or Bibb) lettuce (about one 8-ounce head)
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  • 1-1/2 cups
    halved grape tomatoes or chopped, seeded tomatoes
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  • 1 medium
    avocado, pitted, peeled, and cut into wedges, or 1/2 of a small cantaloupe, peeled and cut into thin wedges
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  • 3/4 cup
    crumbled blue cheese (3 ounces)
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  • 6 slices
    bacon, crisp-cooked, drained, and crumbled
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  • hard-cooked eggs, sliced
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  •  
    Dijon Vinaigrette (see recipe below)
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Directions
1.
Preheat broiler. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree F), turning once halfway through broiling. Cool slightly; cut into thin slices. Place steak slices in a resealable plastic bag set in a shallow dish; set aside.
2.
For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Pour marinade over steak slices. Seal bag; turn to coat steak slices. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
3.
Drain steak slices, discarding marinade. To serve, arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad. Pass remaining Dijon Vinaigrette. Makes 6 servings.

Dijon Vinaigrette
In a small bowl, combine 1/3 cup white balsamic vinegar or white wine vinegar; 1 teaspoon Dijon-style mustard; 1 clove garlic, minced; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Add 1/3 cup olive oil in a slow steady stream, whisking constantly. Makes about 2/3 cup.

Nutrition information
Per serving: Calories 495, Total Fat 37 g, Saturated Fat 9 g, Cholesterol 159 mg, Sodium 573 mg, Carbohydrate 13 g, Fiber 3 g, Protein 27 g. Percent Daily Values are based on a 2,000 calorie diet
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