Chopped Steak Cobb Salad

This is your reminder to use your chopper for crisp romaine! It is the only way to make a chopped salad and so easy! I had some flank steak that needed to be used and was looking for a light dinner for us (anyone else not feel like eating when it gets hot out?) I had all the ingredients to make a Cobb salad and while the steak was cooking, prepped our bowls and in under 30 minutes we had a hearty chopped salad!

I say it all the time but this chopper is one of my most used kitchen tools and for good reason… it makes meal prep a breeze!

If you’re in the mood for a salad that is not only healthy but also hearty and satisfying, the Chopped Steak Cobb Salad by TheSassyBarn is a perfect choice. This recipe combines the best of both worlds – the freshness of a classic Cobb salad with the savory goodness of chopped steak. It’s a meal that’s sure to please both salad lovers and meat enthusiasts alike. Let’s dive into the details of this delicious and wholesome recipe.

Ingredients

To create this mouthwatering Chopped Steak Cobb Salad, you will need:

For the Salad:

• 1 lb. steak (ribeye, sirloin, or your favorite cut) I used flank steak!
• Sea salt and cracked black pepper
• 2 slices of crispy bacon
• 2 eggs, hardboiled and peeled
• 8 cups romaine lettuce roughly chopped, or preferred greens
• 1 cup cherry tomatoes
• 1 small red onion thinly sliced
• 1 large avocado
• Blue cheese crumbles
• Sunflower Seeds
• Buttermilk Ranch

For the Dressing:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 4 teaspoons of ranch seasoning (adjust based on likeness)
• Splash of buttermilk (2-3 tablespoons or until dressing consistency)

Instructions

1. Cook the Bacon: Cook the bacon in a separate pan until crispy. Once cooked, place it on a paper towel to drain excess grease and then crumble it.
2. Boil the Eggs: In a saucepan, place the eggs and cover them with water. Bring to a boil, then reduce the heat and let simmer for 10-12 minutes. Remove the eggs, cool them in ice water, peel, and chop them.
3. Prepare the Steak: Season the steak generously with salt and pepper. Heat a grill or skillet over medium-high heat. Cook the steak to your desired doneness (about 4-5 minutes per side for medium-rare). Once cooked, let it rest for 10 minutes before chopping it into bite-sized pieces.
4. Prepare the Salad Base: In a large salad bowl, arrange the mixed greens as the base.
5. Add the Toppings: Arrange the chopped steak, cherry tomatoes, diced avocado, crumbled bacon, chopped hard-boiled eggs, crumbled blue cheese, and thinly sliced red onion on top of the greens.
6. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
7. Dress the Salad: Drizzle the dressing over the salad just before serving. Toss gently to combine all the ingredients and ensure they are well coated with the dressing.
8. Serve and Enjoy: Serve the Chopped Steak Cobb Salad immediately and enjoy a delicious, balanced meal that’s both nutritious and satisfying.

Tips and Variations

• Steak Choice: You can use any cut of steak you prefer. Ribeye, sirloin and flank are great options for their tenderness and flavor.
• Extra Veggies: Feel free to add more vegetables to your salad. Cucumbers, bell peppers, and shredded carrots are great additions.
• Cheese Substitute: If you’re not a fan of blue cheese, feta or goat cheese can be excellent alternatives.
• Make Ahead: You can prepare the dressing and toppings in advance. Store them separately and assemble the salad just before serving for maximum freshness.
• Dressing Variations: For a different flavor profile, try a balsamic vinaigrette or a creamy ranch dressing.