Add steak to your salad – a steak Cobb salad is perfect for dinner or lunch! Add a homemade creamy dijon vinaigrette for even more flavor!

Steak Cobb Salad with Cream Dijon Vinaigrette on Delish Dish

I have exciting news everyone! Today, I am guest blogging on Delish Dish over at BHG.com. That’s short for Better Homes and Gardens for those not in the know. And no, this is not an April Fool’s Day joke!

You know how I get all fan-girly about chefs? I get equally fan-girly about food and home magazines. Do me a favor and head over there and check out the delicious recipe I’m sharing over there for a grilled steak cobb salad with creamy dijon vinaigrette. It’s an amazing recipe, straight from the BHG coffers!

If you want to try a different salad dressing, try my Lemon Vinaigrette Dressing.

Steak Cobb Salad

Add steak to your salad – a steak Cobb salad is perfect for dinner or lunch! Add a homemade creamy dijon vinaigrette for even more flavor!

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Prep Time: 10

Cook Time: 17

Additional Time: 6

Total Time: 6 27

Course: Salads

Cuisine: American

Servings: servings

Calories: 817.5kcal

Author: Jenny Bullistron

Ingredients

1 pound boneless beef top sirloin steak cut 1-inch thick
3 tablespoons salad oil
3 tablespoons white balsamic vinegar white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon dried oregano crushed
6 cups shredded butterhead Boston or Bibb lettuce (about one 8-ounce head)
1 ½ cups halved grape tomatoes or chopped, de-seeded tomatoes
1 medium avocado pitted, peeled, and cut into wedges, or ½ of a small cantaloupe, peeled and cut into thin wedges
¾ cup crumbled blue cheese 3 ounces
6 slices bacon crisp-cooked, drained, and crumbled
3 hard-cooked eggs sliced

Dijon Vinaigrette

⅓ cup white balsamic vinegar or white wine vinegar
1 teaspoon Dijon-style mustard
1 clove garlic minced
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup olive oil

US Customary – Metric

Instructions

Preheat broiler. 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℉), 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.
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.
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.

To make dijon vinaigrette

In a small bowl, combine white balsamic vinegar, mustard, garlic, sugar, salt, and pepper. Add olive oil in a slow steady stream, whisking constantly. Makes about ⅔ cup.