Steak Cobb Salad with BBQ Vinaigrette
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This Steak Cobb Salad with BBQ Vinaigrette is a fresh, hearty twist on the classic Cobb salad. Tender slices of perfectly cooked steak are layered over crisp romaine with bacon, hard-boiled eggs, creamy avocado, juicy tomatoes, and blue cheese, then finished with a smoky, tangy homemade BBQ vinaigrette.
It’s packed with bold flavors and plenty of texture, making it just as perfect for a casual weeknight dinner as it is for serving guests.
And if steak isn’t your thing, be sure to check out my Chicken Cobb Salad recipe!
Table Talk with Tawnie
There is a local restaurant in town that has one of my favorite cobb salads EVER, and the vinaigrette dressing is what makes it so good! I tried to create a dupe of that dressing for this salad, and I think I hit the nail on the head! I will say, it’s a little more complex than a normal vinaigrette, but I promise you it’s so worth it, and made with ingredients you most likely already have. I’m really excited for you to try it out, and let me know what you think in the comments below! 🙂
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- Steak: Ribeye, New York strip, or sirloin all work great here.
- BBQ Vinaigrette: A simple homemade dressing made with olive oil, apple cider vinegar, red wine vinegar, BBQ sauce, ketchup, honey, Dijon mustard, garlic, shallot, seasonings, and fresh herbs. It’s tangy, smoky, a little sweet, and so much better than store-bought.
- Lettuce: Crisp romaine is my favorite for that classic Cobb salad crunch, but mixed greens work well too.
- Toppings: Hard-boiled eggs, cherry tomatoes, creamy avocado, crispy bacon, and blue cheese give this salad its classic Cobb flavor. If you’re not a blue cheese fan, feta is a delicious substitute.
- Optional Add-Ins: Grilled corn adds a little sweetness and smoky flavor, while thinly sliced red onion gives the salad a nice bite. Both are delicious but totally optional.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Dry brine the steak
Season the steak generously with salt and place uncovered in the fridge for at least 45 minutes or up to overnight.
Bring to room temperature
Remove the steak from the fridge and let it come to room temperature (~30 minutes). Season with black pepper.
Make the dressing
Whisk together all vinaigrette ingredients until smooth.
Cook the steak
Preheat oven to 400°F. Heat a cast iron skillet over high heat and coat with oil. Once the oil is hot, sear steak for 2 minutes per side. Transfer the skillet to the oven and cook for ~7–10 minutes, depending on how you like your steak. Remove and let rest for 10–15 minutes. Then slice against the grain.
Assemble & serve!
Add lettuce to a large bowl, then add all the toppings and sliced steak on top. Drizzle with BBQ vinaigrette, serve and ENJOY!!
Expert Tips
- Dry brine your steak for the best flavor: Season both sides generously with kosher salt and let it rest uncovered in the refrigerator for at least 45 minutes, or up to overnight. Before cooking, let the steak sit at room temperature for 20–30 minutes. This simple step helps season the meat all the way through, creates a better crust, and results in a juicier steak.
- Let the steak rest before slicing: Make sure to let the steak rest for 10-15 minutes after cooking so the juices stay in the meat instead of running onto your cutting board.
- Slice the steak against the grain: This makes every bite more tender and easier to eat.
- Dress the salad right before serving: The BBQ vinaigrette is best tossed with the salad just before eating to keep the lettuce crisp.
- Hard-boiled eggs: Want perfect hard-boiled eggs every single time? I have several how-to guides on how to get the perfect hard-boiled eggs on the stovetop, air fryer, Instant Pot, or steamer.
- Bacon: Try this easy, no-preheat method. It’s hands-off, mess-free, and the best way to get perfectly crispy bacon every time.
Chicken Cobb Salad
Chicken Cobb Salad is all about the layers and this salad is filled with the classic goodies like romaine lettuce, bacon, avocado, cherry tomatoes, red onion and hard boiled eggs. My recipe is made with the best oven-baked juicy, crispy chicken and dressed with a simple (but awesome) homemade balsamic vinaigrette dressing. It’s a hearty, summertime favorite!
Variations / Substitutions
- Swap the protein: Chicken, salmon, shrimp, or even leftover smoked brisket are all delicious with the BBQ vinaigrette.
- Try a different cheese: Not a fan of blue cheese? Feta, goat cheese, cheddar, or shredded pepper jack are all great options.
- Add more veggies: Grilled corn, cucumbers, roasted sweet potatoes, black beans, or sliced bell peppers all make great additions.
- Lighten it up: Skip the bacon or use turkey bacon, and use a little less cheese for a lighter version.
- Make it spicy: Add pickled jalapeños or a drizzle of hot sauce to the vinaigrette for a little extra kick.
Storage / Freezing
- Store leftover steak, salad ingredients, and BBQ vinaigrette in separate airtight containers in the refrigerator for up to 4 days.
- Wait to slice the avocado and dress the salad until just before serving for the freshest flavor and texture.
- The vinaigrette may separate as it sits (just give it a good shake or whisk before using).
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Steak Cobb Salad with BBQ Vinaigrette
Ingredients
For the steak
- 1½ lb steak (ribeye, NY strip, or sirloin)
- Kosher salt
- Black pepper
- 1-2 Tbsp. neutral oil (avocado or vegetable)
For the BBQ vinaigrette
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 Tbsp. red wine vinegar
- 2 Tbsp. ketchup
- 2 Tbsp. BBQ sauce
- 1 Tbsp. honey or brown sugar
- 1 tsp. Dijon mustard
- 1-2 cloves garlic (finely minced or grated)
- 1/2 tsp. smoked paprika
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1-2 tsp. lemon juice
- 1-2 Tbsp. finely chopped shallot (optional)
- 1 Tbsp. Fresh herbs (parsley or basil)
For the salad
- Romaine or mixed greens
- Cooked thick-cut bacon (chopped)
- Hard-boiled eggs (chopped)
- Cherry tomatoes (halved)
- Avocado (diced)
- Blue cheese or feta crumbles
- Optional: grilled corn, red onion
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Dry brine the steak: Season steak generously with salt and place on a plate or rack, uncovered, in the fridge for at least 45 minutes or up to overnight. Start Timer1½ lb steak, Kosher salt
- Bring to room temp: Remove steak from the fridge and let sit at room temperature for 30 minutes Start Timer. Season with black pepper.Black pepper
- Make the dressing: In a bowl, whisk together all vinaigrette ingredients until smooth. Taste and adjust seasoning. Refrigerate until ready to use.1/2 cup olive oil, 1/4 cup apple cider vinegar, 2 Tbsp. red wine vinegar, 2 Tbsp. ketchup, 2 Tbsp. BBQ sauce, 1 Tbsp. honey or brown sugar, 1 tsp. Dijon mustard, 1-2 cloves garlic, 1/2 tsp. smoked paprika, 1/2 tsp. kosher salt, 1/4 tsp. black pepper, 1-2 tsp. lemon juice, 1-2 Tbsp. finely chopped shallot, 1 Tbsp. Fresh herbs
- Cook the steak: Preheat oven to 400°F. Heat a cast iron skillet over high heat. Add oil and swirl to coat. Once the oil is hot, sear the steak for 2 minutes per side, Start Timer until a crust forms. Transfer the skillet to the oven and cook for ~7–8 minutes, Start Timer for medium-rare and ~9–10 minutes Start Timer for medium.1-2 Tbsp. neutral oil
- Let it rest: Remove and transfer to a cutting board. Let it rest for 10–15 minutes, then slice against the grain. Start Timer
- Assemble the salad: Add lettuce to a large bowl or platter. Arrange with all the toppings and add sliced steak on top.Romaine or mixed greens, Cooked thick-cut bacon, Hard-boiled eggs, Cherry tomatoes, Avocado, Blue cheese or feta crumbles, Optional: grilled corn, red onion
- Dress + serve: Drizzle with BBQ vinaigrette and serve immediately.
Notes
- Storage: Store leftover steak, salad ingredients, and BBQ vinaigrette in separate airtight containers in the refrigerator for up to 4 days. Wait to slice the avocado and dress the salad until just before serving for the freshest flavor and texture.
- Dressing: The vinaigrette may separate as it sits; just give it a good shake or whisk before using.
- Hard-boiled eggs: Want perfect hard-boiled eggs every single time? I have several how-to guides on how to get the perfect hard-boiled eggs on the stovetop, air fryer, Instant Pot, or steamer.
- Bacon: Try this easy, no-preheat method. It’s hands-off, mess-free, and the best way to get perfectly crispy bacon every time.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
