Steak Cobb Salad with BBQ Vinaigrette

This Steak Cobb Salad with BBQ Vinaigrette is loaded with juicy steak, bacon, avocado, eggs, and fresh veggies, all tossed in a tangy homemade BBQ vinaigrette.

Course Main Course

Cuisine American

Keyword steak cobb salad

Prep Time 15

Cook Time 15

Prep Time 1 15

Total Time 1 45

Servings servings

Calories 667kcal

Author Tawnie Graham of Kroll's Korner

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

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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 Timer
1½ 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