Salads don’t have to be boring or flavorless. This Steak Cobb Salad is the perfect example of one that is both vibrant and delicious.
I mean just look at those colors.
Just like many of the recipes here at The Balanced Table, this salad is entirely adaptable to what you like and your food preferences. Whether that be the vegetables on top, the cheese or the dressing, this salad is meant to fit your needs!
The romaine lettuce is crisp while the steak adds a delicious chew to an otherwise light meal. I’ve paired this salad with a creamier Italian but you could just as easily choose Caesar, Ranch or Green Goddess. The options really are endless. Don’t love hardboiled egg? Omit it and add some nuts or another protein like bacon, diced ham or turkey instead!
Creating Balanced Salads
When crafting salads for lunch or dinner there are a few things to keep in mind.
- If a salad is your main dish try to hit all three macronutrients. That means having at least one protein, fat and carbohydrate. If we take this salad for example, the carb is lacking. That’s why I often pair this salad with a muffin, piece of toast or a couple energy bites. You could even add some quinoa!
- Salads aren’t “diet” food. Salads are salads. Not good, not bad. Not a requirement to lose weight, feel better, or achieve other wellness goals. Salads ARE however a great vehicle for adding more vegetables into your diet.
- Dressings and cheese can add a lot of flavor but also a lot of calories to salads. Keep in mind that dressings often provide important fats to help salads satisfy and prevent hunger an hour later. But the reason why many restaurant salads can be really high in calories is because of the dressing or toppings! Away from home, you can ask the server for those items to be put on the side so you can add them yourself. For meal prep, just be mindful that your salad should be more vegetables and other stuff than dressing, croutons and cheese.
Steak Cobb Salad
Makes 5 salads
- 1 lb. strip steak
- 1 cup sliced tomatoes
- 4 cups chopped romaine lettuce
- 4 green onions, sliced
- ~1/2 cup Parmesan or feta cheese (2 tablespoons for each salad)
- 5 hard-boiled eggs
- 1 cucumber, diced
- Dressing of choice (I suggest a creamier dressing!)
- Preheat oven to 400 degrees F. Line baking sheet with aluminum foil
- In a large pot, fill with cold water and add eggs to the pot. Turn heat on high and bring water to a boil. Once the water boils, cover the pot with a lid and remove from the heat to sit for ~15 minutes.
- While eggs boil, chop the tomatoes, green onions and cucumber
- Chop romaine lettuce, rinse and dry with paper towel
- On the stove, heat a large skillet on medium heat. When hot, add the steak to the pan. Sear each side for 4-5 minutes.
- When done, remove steak from heat and place on baking sheet. Bake in oven until the internal temperature reaches your doneness preference. See the temperatures below for reference
- Rare =120 to 125 degrees F
- Medium rare = 130 to 135 degrees F
- Medium = 140 to 145 degrees F
- Medium-well = 150 to 155 degrees F
- Well done = 160 degrees F and above
- IMPORTANT – Steak will continue to rise by ~5 degrees F after being removed from the oven; pull the steak ~ 5 degree below your desired temperature. Allow steak to rest for 10 minutes! This is very important to keep the steak from losing all its juices and drying out.