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–+ servings
healthy cobb salad

Steak Cobb Salad

Course: Dinner, Lunch, Main Dish
Cuisine: Salads
Recipe Type: 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Keto, 90/10 Kid Friendly, 90/10 Paleo, 90/10 Regular, 90/10 Vegan, 90/10 Vegetarian, Instant Pot®
Author: Heidi Boortz
Servings : 4

Ingredients

Salad

  • 2 lbs sirloin steak
  • 1 Tbsp unsalted butter
  • 1 tsp salt
  • 1/2 tsp pepper
  • 5 cups baby spinach
  • 6 oz feta cheese crumbled
  • 2 lbs grape tomatoes
  • 8 egg hard boiled

Balsamic Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup Balsamic Vinegar
  • 2 Tbsp honey
  • 1 Tbsp bottled minced garlic
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

Salad

  • Preheat grill. Spread butter on both sides of steak. Sprinkle salt and pepper on both sides of steak.
  • Grill 3-4 minutes per side, or to desired doneness. Remove from grill and let stand 5 minutes.
  • While steak is standing, arrange spinach evenly among 5 salad plates, bowls, or prep containers. Top evenly with halved tomatoes, crumbled feta, and peeled and halved hard boiled eggs. Cube steak and add to salad.

Balsamic Vinaigrette

  • Add all ingredients to a shaker cup or blender. Shake or blend to combine. Arrange vinaigrette evenly over salad, or, if prepping ahead, into water-tight containers.

Notes

We used the Instant Pot to cook the eggs (RECIPE HERE).
For dairy free, omit feta.
For vegetarian, omit steak.
For vegan, omit steak, eggs, and feta and replace with pecan halves.