Best Steak Cobb Salad With Lime Vinaigrette Recipes

RACH'S STEAK COBB SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Preheat oven to 400˚F
• Arrange bacon on a wire rack-lined baking sheet or slotted pan and bake to very crisp, 17 to 18 minutes
• Chop into 1-inch pieces
• Bring meat to room temperature and pat dry
• Cut into 4 portions and preheat cast-iron skillet over medium-high heat
• Combine rub of salt, pepper, garlic, onion, and red pepper, then season meat on both sides, drizzle with oil and cook 7 to 8 minutes, turning occasionally
• Remove to rest
• Fill a medium bowl with ice and cold water
• Use a vegetable peeler to curl shaved carrot and add to water to tighten curls
• Cut scallions lengthwise, then into 1 inch pieces and soak
• Very thinly slice celery on a bias
• Halve the cucumber lengthwise and slice in same shape or in same manner
• Halve cherry tomatoes
• In a large bowl, combine lettuce, tomatoes, cucumber, and celery
• Drain carrots and scallions and add to salad
• Place dressing ingredients in a food processor
• Pulse to get it going, then process until smooth
• Thinly slice steak against the grain
• Toss salad with dressing
• Arrange on platter or plates and top with steak, sliced hard-boiled eggs dressed with smoked paprika, and bacon

STEAK COBB SALAD WITH LIME VINAIGRETTE

Steps:

• Reserve 1/2 cup dressing for later use. Pour remaining dressing over steak in shallow dish; turn to evenly coat both sides of steak with dressing.
• Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove steak from marinade; discard marinade.
• Grill steak 8 to 10 min. or until medium doneness, turning after 5 min. Remove from grill. Let stand 5 min.
• Cut steak across the grain into thin slices; place along with remaining ingredients on lettuce-covered platter.
• Serve with reserved dressing.

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
• For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
• For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
• Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
• Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.

STEAK SALAD WITH PEANUT-LIME VINAIGRETTE

Steps:

• Season steak with salt and pepper. Place in preheated grill pan that has been sprayed with cooking spray. Sear on each side for 2 to 3 minutes for medium-rare, or cook to desired degree of doneness. Remove from pan and let rest before slicing against the grain on the bias.
• Place lettuce on 4 individual plates. Top lettuce with watercress and bean sprouts. Top with steak slices, tomatoes, cucumber, and scallions. Set aside.
• In a small bowl, whisk together peanut sauce and lime juice. Pour mixture over salad. Top with steak and sprinkle peanuts over top just before serving.