Steak Cobb Salad with Dijon Vinaigrette

MAKES: 6 SERVINGS
PREP: 35 MINS
MARINATE: 6 HRS TO 24 HRS
BROIL: 15 MINS

 

 

 

 


Ingredients

1 pound boneless beef top sirloin steak, cut 1-inch thick

3 tablespoons salad oil

3 tablespoons white balsamic vinegar or white wine vinegar

2 teaspoons Dijon-style mustard

1 teaspoon dried oregano, crushed

6 cups shredded butterhead (Boston or Bibb) lettuce (about one 8-ounce head)

1 1/2 cups halved grape tomatoes or chopped, seeded tomatoes

1 medium avocado, pitted, peeled, and cut into wedges, or 1/2 of a small cantaloupe, peeled and cut into thin wedges

3/4 cup crumbled blue cheese (3 ounces)

6 slices bacon, crisp-cooked, drained, and crumbled

3 hard-cooked eggs, sliced

1 recipe Dijon Vinaigrette (see recipe below)


Directions
  1. Preheat broiler. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree F), turning once halfway through broiling. Cool slightly; cut into thin slices. Place steak slices in a resealable plastic bag set in a shallow dish; set aside.
  2. For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Pour marinade over steak slices. Seal bag; turn to coat steak slices. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
  3. Drain steak slices, discarding marinade. To serve, arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad. Pass remaining Dijon Vinaigrette. Makes 6 servings.

Dijon Vinaigrette
Ingredients

1/3 cup white balsamic vinegar or white wine vinegar

1 teaspoon Dijon-style mustard

1 clove garlic, minced

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup olive oil


Directions
  1. In a small bowl, combine white balsamic vinegar, mustard, garlic, sugar, salt, and pepper. Add olive oil in a slow steady stream, whisking constantly. Makes about 2/3 cup.

Nutrition Facts (Steak Cobb Salad with Dijon Vinaigrette)

Per serving: 495 kcal , 37 g fat (9 g sat. fat , 159 mg chol. , 573 mg sodium , 13 g carb. , 3 g fiber , 27 g pro.