Steak Cobb Salad with Creamy Avocado Dressing
Indulge in the vibrant flavors of this Steak Cobb Salad with Creamy Avocado Dressing—a perfect blend of juicy steak, fresh vegetables, and a rich, dairy-free dressing. Ideal for lunch, dinner, or meal prep, this dish is not only satisfying but also packed with nutrients to support your healthy lifestyle. With tender flank steak and crisp greens complemented by creamy avocado, each bite is a delicious escape.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1.25 lbs flank steak (or strip steak)
- Sea salt and cracked black pepper
- 1 tablespoon avocado (or olive oil)
- 8 slices nitrate-free Turkey Bacon
- 4 large eggs (hardboiled and peeled)
- 8 cups romaine lettuce (roughly chopped or preferred greens)
- 1 cup cherry tomatoes (sliced in half)
- 1 small red onion (thinly sliced)
- 1 large avocado (thinly sliced)
- 1 medium ripe avocado
- 1/3 cup Kite Hill almond milk Greek yogurt (or Kite Hill sour cream)
- 1/4 cup + 2 tablespoons plain almond milk (or water)
- 1/3 cup cilantro leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt (or more to taste)
- 2 tablespoons fresh lime juice
Instructions
- Cook the Turkey Bacon until crispy and crumble it into pieces. Hard boil the eggs using your preferred method; let them cool before peeling.
- Season the flank steak generously with sea salt and cracked black pepper. Heat your cast iron skillet or grill over medium-high heat. Drizzle oil into the skillet or brush oil onto the grill. Once hot, add the steak cooking about 3 minutes on each side for medium rare or about 4 minutes for medium doneness. Use a meat thermometer if needed; 130°F–135°F is medium rare.
- Remove the cooked steak from heat and transfer it to a cutting board. Cover it with aluminum foil and allow it to rest for about 10 minutes.
- In a large mixing bowl, layer chopped romaine lettuce followed by cherry tomatoes, sliced red onions, hardboiled egg slices, and crumbled Turkey Bacon. Peel and slice one avocado to arrange around the salad.
- After resting, slice your steak thinly against the grain. Place slices on top of the assembled salad. For the dressing: Add all dressing ingredients into a blender. Blend until smooth and creamy.
- Serve your creamy avocado dressing on the side or drizzled over your salad immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 170mg