Steak Cobb Salad Recipe

This steak cobb salad fits our Cutting Carbs Lifestyle and is Keto-friendly.
  • Ready in: 2 hours, 30 minutes
  • Prep time: 30 minutes
  • Chill/Cook time: 2 hours
  • By:
  • Servings: 6

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cooking methods

  • Grill


  1. In a gallon freezer bag, combine Avocado Oil, lemon juice, 1 tablespoon Rustic Herb Seasoning and 2 teaspoons Dijon mustard. Seal well; shake to combine. Season steak with Ultimate Steak Seasoning. Place steak in bag. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.
  2. Prepare grill to medium heat. Remove steak from marinade. Discard bag with marinade. Place steak on grill. Grill, turning once, until desired doneness is reached on an instant-read food thermometer (145°F for medium-rare; 160°F for medium), about 16-20 minutes. Slice.
  3. Meanwhile, in a pint-size mason jar or container with tight fitting lid, combine mayonnaise, milk, remaining 1 tablespoon Rustic Herb Seasoning and remaining 1 teaspoon Dijon mustard. Cover and shake well. In large bowl, toss lettuce with desired amount of dressing.
  4. Divide lettuce among 6 dinner plates. Top with remaining ingredients and sliced steak. Drizzle with additional dressing, if desired.
Makes 6 servings.

Wine Pairing: Cabernet Sauvignon

Tip: Use paleo-friendly mayonnaise, non-dairy milk of choice and omit cheese to make this recipe paleo-friendly.

Nutrition per Serving: (does not include optional toppings)
Calories: 610 Total Fat: 48g Sat. Fat: 13g Cholest: 290mg Sodium: 1,410mg Carbs: 8g Fiber: 3g Sugar: 3g Protein: 39g

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