22 May 2013

Steak Swap Cobb Salad

I am and have been an avid viewer of the Food Network and Cooking Channel. It's what got me through my first year of marriage and my engagement year. When I first started cooking I relied on Rachael Ray and her magazine. I have since broadened my horizons and love lots of recipes from all chefs on those channels. However, one of my very favorite recipes from Rach is this Steak Swap Cobb Salad recipe. It's amazing. We've been making for about 3 years now, but hadn't had it in a long time.
The homemade dressing in this recipe is also to die for. She takes all the wonderful flavors of a steakhouse and combines them perfectly in the dressing!
This weekend when we were deciding what to make, A really wanted to grill, but I haven't been in the mood for meat. When he dug this salad out of the back of his memory and mentioned it, I then HAD to have it.
Below is the recipe and my tweaks are below it.
(my Publix had no ripe Avocados, so they are missing from our salad, but its one of the best parts)


  • 4 small strip steaks, 8-10 ounces
  • Salt and pepper
  • EVOO – Extra Virgin Olive Oil, for drizzling, plus about 1/2 cup
  • 1/2 cup flat-leaf parsley, finely chopped or 1/4 to 1/3 cup cilantro leaves, finely chopped
  • 2 lemons or 3 limes
  • 1 large shallot, peeled
  • 1 clove garlic, grated or minced and pasted
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon tomato paste
  • 1 tablespoon warm water
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 1 heart romaine lettuce, shredded
  • 1/2 head iceberg lettuce, shredded
  • 1 small bundle watercress leaves, trimmed
  • 1/2 cup blue cheese crumbles
  • 2 baby Vidalia onions or 1 small bunch scallions, thinly sliced on an angle
  • 1 pint cherry tomatoes, halved
  • 4 hard boiled eggs, sliced or chopped
  • 2 ripe Haas avocados, peeled, seeded and diced or sliced

Yields: Serves 4


Bring steaks to room temp and season with salt and pepper. Heat outdoor grill or indoor grill pan over medium-high heat or broiler. When you’re about ready to eat, dress meat with a drizzle of oil and cook steaks 4 minutes on each side for medium rare, up to 12 minutes, turning once, for well done.
Let meat rest while you combine chopped parsley or cilantro and zest of 1 lemon or 2 limes. Slice each steak thinly against the grain and dress sliced steaks with herb, garlic and zest mixture, the juice of 1/2 lemon or 1 lime, another drizzle of oil and a little more salt.
Grate shallot and garlic into a bowl and add mustard, Worcestershire, tomato paste and warm water then whisk to combine. Add vinegar and pour in EVOO, about 1/2 cup, in a slow stream while you whisk the dressing to emulsify it. Season the dressing with salt and pepper.
Combine the lettuces in a bowl with dressing and blue cheese. Arrange dressed greens on individual plates and top with arrangement of sliced meat across the center. Place the tomatoes mixed with scallions along one side and the eggs and avocados along the opposite side. Dress the avocado with the juice of 1/2 lemon or a lime before arranging on salad to keep it form browning on the plate.
*My tweaks*
-I use flank steak, because hubs and I just love that for a thin steak
-The onions, I sauté so let the natural sugars make them extra yummy.
- I use lemon, not lime
-I use cilantro, not parsley
- I also don't sprinkle oil on the steak after its cooked.
hope y'all enjoy!

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