Why Steak Cobb Salad Is Your New Favorite Weeknight Dinner
“This isn’t just a salad—it’s a full-on steakhouse experience in a bowl.”
Looking for a salad that doesn’t feel like a side dish?
Say hello to your new favorite weeknight dinner: the 100% Grass-Fed Steak Cobb Salad.
This bowl of goodness checks all the boxes
Tender grilled steak
Crispy bacon
Creamy avocado
Jammy eggs
Tangy blue cheese, or feta
…All stacked on fresh greens with a zippy dressing.
It’s got that steakhouse vibe but comes together in your own kitchen, no reservations required.
Plus, it’s a great way to get dinner on the table fast without sacrificing flavor (or relying on takeout… again).
Hearty and Satisfying
This isn’t your average leafy green situation—it’s a full-on fork-and-knife experience.
Hearty, satisfying and packed with bold textures and flavors, it’s the kind of salad that earns a permanent spot in your weekly dinner rotation.
Whether you're trying to eat more greens or just looking for a fresh way to enjoy steak, this recipe hits the sweet spot between feel-good and seriously delicious.
Ingredients
1 to 1.5 lb flank steak (choose 100% grass-fed beef)
4 hardboiled eggs, halved or quartered
1/2 cup olive oil
3 cloves garlic, minced
4–6 strips of bacon, cooked and crumbled
1 tsp salt
1 tsp black pepper
1/2 cup crumbled feta (or blue) cheese
1/2 cup chopped onion
1 cup cherry tomatoes, halved
1/3 cup red or white wine vinegar
1/2 cup red onion, chopped
2 Tbsp honey
8 cups chopped romaine lettuce or mixed greens
2 medium avocados, sliced or chopped
Directions
Combine the first 8 ingredients in a plastic bag or glass baking dish (covered) and let marinate at least 4 hours or overnight.
Remove steak and grill to desired doneness. Choose medium or medium-rare
Let rest 5 to 10 minutes and slice into strips.
Put 2 cups of lettuce in each bowl. Top each with bacon, feta, tomatoes, onion, egg, avocado and steak, arranging as desired.
Serve with your favorite dressing.