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Easy Steak Cobb Salad with Herb Vinaigrette

A delightful combination of fresh greens, tender steak, creamy avocado, and flavorful herb vinaigrette, this Easy Steak Cobb Salad is a perfect lunch option that elevates your dining experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound steak (e.g., New York strip, ribeye, or top sirloin) Opt for grass-fed beef for enhanced flavor and nutrition.
  • to taste fine sea salt and freshly ground black pepper For seasoning.
  • ½ tablespoon extra-light olive oil For pan-searing.
  • 5 ounces spring greens mix
  • 1 cup cherry or grape tomatoes (halved)
  • 1 cup cooked sweet corn
  • ½ large English cucumber (sliced)
  • 1 large avocado (pitted, peeled, and sliced) Provides creaminess.
  • ⅓ cup crumbled feta (or goat, or blue cheese) Adds a savory element.
  • ¼ cup thinly sliced red onion
For the Herb Vinaigrette
  • ⅓ cup extra-virgin olive oil Choose a high-quality option.
  • 3 tablespoons freshly squeezed lemon juice For acidity and brightness.
  • 2 tablespoons finely chopped fresh cilantro leaves Enhances flavor.
  • 1 tablespoon finely chopped fresh dill Adds depth.
  • 1 clove garlic (pressed or grated)
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper

Method
 

Prepare the Steak
  1. Season the steak generously with fine sea salt and freshly ground black pepper on both sides.
  2. Heat a heavy-bottomed cast iron skillet over medium-high heat and add the extra-light olive oil.
  3. Once the oil shimmers, place the steak in the skillet. Sear for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
  4. Remove the steak from the skillet and let it rest for 5 minutes before slicing.
Make the Dressing
  1. In a bowl, whisk together the extra-virgin olive oil, lemon juice, cilantro, dill, garlic, sea salt, and black pepper until well combined and emulsified.
Assemble the Salad
  1. In a large bowl, combine the spring greens, cherry tomatoes, cooked sweet corn, cucumber, avocado, and red onion.
  2. Drizzle the herb vinaigrette over the salad and gently toss to combine, making sure everything is coated well.
  3. Top the salad with the sliced steak and finish with crumbled feta.
Serve
  1. Plate the salad in a large serving bowl or individual plates, garnishing with additional herbs if desired.

Notes

For an elegant presentation, serve your salad in a large, shallow bowl, layering the ingredients for visual impact. Pair with a crisp white wine for a refreshing accompaniment. This dish is ideal for brunch or a light dinner.