Summer Cobb Salad with Grilled Flank Steak
This Summer Cobb Salad with Grilled Flank Steak includes all the favorites from the classic dish, with seasonal flavors added in! A satisfying and simple summer meal.
Servings: 2 servings
Ingredients
- 4 cups mixed greens
- 1 ear of corn, peeled and gently boiled
- 1/4 cup red onion, sliced
- 2 eggs, hardboiled
- 1 cup tomatoes, chopped
- 1/2 cup cooked bacon, crumbled
- 1/2 avocado, chopped
- 1 lb grilled flank steak, recipe linked below
- 1/3 cup herbed goat cheese, crumbled
- Chopped chives and parsley to garnish
For the herby red wine vinaigrette:
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, roughly chopped
- 1/2 tsp aminos
- 5-6 basil leaves, torn
- 2-3 sprigs fresh parsley, torn
- 1/2 cup olive oil
- Pinch Salt
- 1/8 tsp black pepper
Instructions
For the herby red wine vinaigrette:
- First, prepare the red wine vinaigrette by combining all ingredients in a small blender or food processor. Blend until combined.
For the salad:
- Add greens to a large bowl. Drizzle with about 1/4 cup of the dressing, adjusting the amount to your liking. Toss to coat the greens, and transfer to a serving platter or bowl.
- Using a bundt pan, or a small bowl placed in a large bowl, hold the cob of corn upright, and using a knife, slice kernels from the cob allowing them to fall into the bundt pan or bowl. Arrange on greens.
- Arrange red onion, hardboiled egg, tomatoes, bacon, avocado, and grilled steak on top of the greens.
- Sprinkle with herbed goat cheese, chives, parsley, salt, and fresh cracked pepper. Enjoy!
Notes
For the grilled flank steak, use my Summer Steak recipe!