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Steak Cobb Salad with Avocado Greek Yogurt Dressing Recipe

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4.1 from 11 reviews

This Steak Cobb Salad with Avocado Greek Yogurt Dressing is a vibrant, protein-packed meal featuring tender, seared flank steak served atop a bed of fresh leafy greens, cherry tomatoes, hard-boiled eggs, bleu cheese, and pine nuts. The creamy avocado dressing, blended with Greek yogurt, garlic, jalapeno, cilantro, and lemon juice, adds a refreshing tang that perfectly complements the hearty salad ingredients. Ready in just 30 minutes, this dish is a delightful combination of rich flavors and textures ideal for lunch or dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Steak:

  • 1.5 lb. flank steak
  • 2 tsp. salt
  • 1 tsp. pepper
  • 3 Tbsp. unsalted butter

For the Avocado Dressing:

  • 5.3 oz. FAGE Total Greek Yogurt
  • 1 small avocado
  • 2 cloves garlic, minced
  • 1/2 jalapeno, diced
  • 1/4 cup cilantro or parsley
  • 1 Tbsp. lemon juice
  • 1/3 cup water (adjust to desired consistency)
  • Salt and pepper, to taste

For the Salad:

  • 1 cup cherry tomatoes, halved
  • 6 oz. bleu cheese crumbles
  • 8-10 cups leafy greens or romaine lettuce
  • 1/2 cup pine nuts
  • 4 hard-boiled eggs, halved

Instructions

  1. Prepare the Steak: Heat olive oil in a cast iron skillet for 1 minute. Generously season the flank steak with salt and pepper. Place the steak in the hot skillet and sear for 4-5 minutes without moving it until the bottom is nicely browned.
  2. Sear and Butter Baste: Flip the steak, lower the heat to medium, and add the unsalted butter to the pan. Carefully tilt the pan and use a spoon to continuously baste the steak with the melted butter for about 10 minutes or until cooked to medium-rare.
  3. Rest and Slice Steak: Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep the juices. Once rested, slice against the grain into cubes or strips suitable for salad.
  4. Prepare Salad Ingredients: While the steak cooks or rests, halve the cherry tomatoes and hard boil the eggs. Gather and prepare the remaining salad components including bleu cheese, leafy greens, and pine nuts.
  5. Make the Avocado Dressing: In a food processor, combine Greek yogurt, avocado, minced garlic, diced jalapeno, cilantro (or parsley), and lemon juice. Add water gradually by the tablespoon until the dressing reaches a pourable consistency. Season with salt and pepper to taste.
  6. Assemble the Salad: On a large platter or individual plates, layer the leafy greens, cherry tomatoes, bleu cheese crumbles, pine nuts, and halved hard-boiled eggs. Top with the sliced steak and drizzle the avocado dressing over the salad just before serving.

Notes

  • Resting the steak after cooking ensures it stays juicy and tender when sliced.
  • Use a sharp knife to slice the steak against the grain for the best texture.
  • You can substitute cilantro with parsley if preferred or for a milder flavor.
  • Adjust the water in the dressing to achieve your desired thickness—less water for a thicker dip, more for a pourable dressing.
  • Make the hard-boiled eggs ahead of time to save prep time.
  • For a spicy kick, add more jalapeno or include some jalapeno seeds in the dressing.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/steak-cobb-salad-with-avocado-greek-yogurt-dressing-recipe/