Garlic Butter Steak Cobb Salad with Creamy Avocado Dressing

Name: Garlic Butter Steak Cobb Salad with Creamy Avocado Dressing
Yield: 2
Ingredients: ½ ripe avocado; 3 tablespoons Greek yogurt or sour cream; 3 tablespoons olive oil; 1 tablespoon Garlic Butter Steak seasoning; 2 tablespoons fresh lemon or lime juice; ½ cup freshly chopped cilantro and/or dill (optional); 2 strip steaks; 1 tablespoon plus 1 teaspoon Garlic Butter Steak seasoning; Olive oil, for drizzling; 4 strips thick-cut bacon, sliced into ½-inch cubes; 2 eggs, hard boiled and peeled; Romaine lettuce, roughly chopped, or preferred Mixed salad greens; Handful cherry tomatoes, halved; ½ medium red onion, chopped (see note); ⅓ cup blue cheese crumbles

Who doesn’t love a classic Cobb Salad? This one is especially luxurious with slices of grilled strip steak (seasoned with Garlic Butter Steak seasoning) and Creamy Avocado Dressing that’s perked up with fresh lime or lemon juice and fresh herbs. This classic combination is endlessly versatile, feel free to use a different cheese (goat cheese crumbles would also be delicious) or a seasonal vegetable. Charred corn kernels would also be delicious in this mix.

Garlic Butter Steak Cobb Salad with Creamy Avocado Dressing

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Servings

2 hearty salads

Prep Time

15-20 minutes

Cook Time

10-12 minutes

This recipe calls for two steaks, because most of us don’t want to fire up the grill for just one steak! Two steaks will likely be enough for four salads, so feel free to scale up the supporting players as you wish (or enjoy leftover steak in another dish). Herbs aren’t essential to the Avocado Dressing, but they add a delightful aroma. In addition to cilantro and dill, you can also add fresh snipped chives, tarragon, or basil.

Ingredients

Creamy Avocado Dressing

½ ripe avocado
3 tablespoons Greek yogurt or sour cream
3 tablespoons olive oil
1 tablespoon Garlic Butter Steak seasoning
2 tablespoons fresh lemon or lime juice
½ cup freshly chopped cilantro and/or dill (optional)

For the salad

2 strip steaks
1 tablespoon plus 1 teaspoon Garlic Butter Steak seasoning
Olive oil, for drizzling
4 strips thick-cut bacon, sliced into ½-inch cubes
2 eggs, hard boiled and peeled
Romaine lettuce, roughly chopped, or preferred Mixed salad greens
Handful cherry tomatoes, halved
½ medium red onion, chopped (see note)
⅓ cup blue cheese crumbles

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Directions

Prepare the dressing: Combine the ingredients in a blender (a smaller Nutribullet blender works great) and process until very smooth. Add water, a couple tablespoons at a time, until the dressing has a pourable consistency. Taste and adjust salt and lemon or lime juice as needed. Refrigerate until you’re ready to serve.
Season the steaks with Garlic Butter seasoning and set aside to marinate at room temperature. Prepare a grill for two-zone cooking and build a medium-high fire.
Cook the bacon in a small skillet, with a drizzle of olive oil, over medium heat until it’s brown and crisp but still has some moisture, so it will be chewy. Transfer to a paper towel lined plate.
When the coals are glowing red and covered with fine gray ash, grill the steaks over direct heat, flipping and moving around the heat as needed for even cooking, to desired doneness. Remove from heat and allow the steaks to rest on a cutting board for 5 minutes.
Assemble the salads on large plates, starting with a pile of your favorite greens and adding piles of each component. Slice the steak and divide the meat between the plates. Serve with the Creamy Avocado Dressing.