Make these ahead for grab-and-go lunches or just for a main-dish salad for an easy weeknight dinner in the summer….There are so many good things happening here, that it really doesn’t even matter if you eat it for breakfast (and don’t think I’ve never eaten steak for breakfast!). This healthy cobb salad with steak is as versatile as it gets! We’ve paired it with our Balsamic Vinaigrette, but feel free to use any clean salad dressing here.
Servings : 4
Ingredients
Salad
- 2 lbs sirloin steak
- 1 Tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp pepper
- 5 cups baby spinach
- 6 oz feta cheese crumbled
- 2 lbs grape tomatoes
- 8 egg hard boiled
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup Balsamic Vinegar
- 2 Tbsp honey
- 1 Tbsp bottled minced garlic
- 1 tsp salt
- 1/2 tsp pepper
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Instructions
Salad
- Preheat grill. Spread butter on both sides of steak. Sprinkle salt and pepper on both sides of steak.
- Grill 3-4 minutes per side, or to desired doneness. Remove from grill and let stand 5 minutes.
- While steak is standing, arrange spinach evenly among 5 salad plates, bowls, or prep containers. Top evenly with halved tomatoes, crumbled feta, and peeled and halved hard boiled eggs. Cube steak and add to salad.
Balsamic Vinaigrette
- Add all ingredients to a shaker cup or blender. Shake or blend to combine. Arrange vinaigrette evenly over salad, or, if prepping ahead, into water-tight containers.
Notes
We used the Instant Pot to cook the eggs (RECIPE HERE).
For dairy free, omit feta.
For vegetarian, omit steak.
For vegan, omit steak, eggs, and feta and replace with pecan halves.
Tried this recipe?Let us know how it was!
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