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Steak Cobb Salad with Paleo Honey Mustard

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 2 people

Ingredients
  

  • 1 lb sirloin or NY strip steak
  • 1 lg romaine head, chopped (about 8 cups)
  • 1/2 C cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 C corn
  • 4-5 strips bacon
  • 2 TBSP gorgonzola sub: blue cheese or eliminate for dairy free
  • 2 eggs, hard boiled

Paleo Honey Mustard

  • 1/4 C Paleo Mayo
  • 1/4 C dijon mustard
  • 3 Tbsp honey
  • 2 Tbsp stone ground mustard
  • 1 tsp garlic powder
  • 1 tsp lemon juice
  • 1 tbsp water

Instructions
 

Paleo Honey Mustard

  • In a small bowl, whisk together all dressing ingredients. Store in fridge until ready to serve. Add extra water by the teaspoon if dressing appears to thick.

Salad

  • Make hard boiled eggs, cook bacon & grill steak.
    For the Hard boiled eggs: Fill a sauce pan with water, add 2 eggs. When the water starts to boil, set the timer for 8 minutes. After 8 minutes, remove from heat and put a lid on the pan. After another 8 minutes, put in an ice bath until ready to peel, chop & serve with salad.
    For the bacon: Follow instructions on package. I typically preheat oven to 400° & cook on a foil covered pan for 15 minutes. When cooked, chop up the strips of bacon for the salad.
    For the Steak: Preheat grill to 400° - 500°. Oil the grates, season steak with salt & pepper & place on grill. Cook 3-4 minutes per side (could vary by thickness) or until internal temp is 150° for medium well. When fully cooked, remove from grill & allow to rest for at least 5 minutes before slicing.
  • While the eggs, bacon & steak are cooking, Chop the lettuce, tomatoes & avocado.
  • Assemble the salad. I give measurements but add more or less of the ingredients listed to make it customized to your taste! Toss with the honey mustard dressing & enjoy!

Notes

Kid Friendly: Make a deconstructed salad! Serve strips of steak, avocado, hard boiled egg and tomato (depending on the age).