Easy Steak Cobb Salad with Herb Vinaigrette Recipe
This easy recipe combines fresh greens, juicy steak, and a vibrant herb vinaigrette into a flavorful Cobb salad perfect for lunch or dinner. Packed with healthy ingredients like avocado, cherry tomatoes, and cucumbers, this dish is both nourishing and simple to prepare.
Ingredients
- 1 pound steak (e.g., New York strip, ribeye, or top sirloin)
- Fine sea salt and freshly ground black pepper to taste
- ½ tablespoon extra-light olive oil for pan-searing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon finely chopped fresh dill
- 1 clove garlic pressed or grated
- ¾ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 5 ounces spring greens mix
- 1 cup cherry or grape tomatoes halved
- 1 cup cooked sweet corn
- ½ large English cucumber sliced
- 1 large avocado pitted, peeled, and sliced
- ⅓ cup crumbled feta (goat, or blue cheese)
- ¼ cup thinly sliced red onion
Instructions
- Allow the steak to come to room temperature by removing it from the fridge 20–30 minutes before cooking.
- Generously season both sides with salt and pepper.
- Grilling Method: Preheat the grill to medium-high heat. Place the steak on the grill and cook, covered, for 4–5 minutes until the bottom is browned. Flip the steak and cook for another 4–8 minutes, depending on your preferred doneness (use an instant-read thermometer for guidance: 130°F–135°F for medium-rare, 140°F–145°F for medium). After removing from heat, let the steak rest for 10 minutes under loose foil, then slice thinly against the grain.
- Pan-Searing Method: Heat olive oil in a skillet or cast-iron pan over medium-high heat until shimmering. Add the steak and sear for about 4 minutes on the first side, then flip and cook for another 4 minutes, or until the steak reaches your desired doneness (refer to temperature guidelines above). Allow the steak to rest under foil for 10 minutes before slicing.
- In a medium bowl, whisk together the olive oil, lemon juice, cilantro, dill, garlic, salt, and pepper. Stir until well mixed and set aside, allowing the flavors to blend.
- Spread the spring greens in a large serving bowl. Arrange the sliced steak, tomatoes, corn, cucumber, avocado, feta, and onion in sections or evenly over the greens, depending on your preference.
- Drizzle the salad with the prepared herb dressing just before serving. Toss gently to combine and enjoy!
Notes
This salad works equally well with other proteins like grilled chicken or shrimp. For the corn, you can use fresh kernels boiled for 2–3 minutes, sautéed, or opt for canned or frozen corn (cooked as directed). Taste the herb dressing and adjust the salt or lemon juice as needed to suit your flavor preferences.