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Hearty Steak Cobb Salad Recipe with Herb Vinaigrette

Grilled Beef and Vegetable Salad Bowl

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 16 oz Steak Flank or sirloin
  • 4 cups Arugula Washed and dried
  • 1 whole Avocado Diced
  • 0.5 cup Feta cheese Crumbled
  • 1 cup Cherry tomatoes Halved
  • 0.5 cup Corn kernels Fresh or thawed
  • 0.5 cup Cucumber Sliced
  • 0.25 cup Red onion Thinly sliced
  • 0.25 cup Olive oil Extra virgin
  • 2 tbsp Red wine vinegar For the dressing
  • 2 tbsp Fresh herbs Parsley and basil, finely chopped
  • 0.5 tsp Salt For seasoning
  • 0.25 tsp Black pepper Freshly ground

Instructions
 

  • Preheat the grill to medium-high heat. Season the steak with salt and black pepper on both sides.
  • Grill the beef for 4 to 5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 10 minutes before slicing against the grain.
  • In a small bowl, whisk together the olive oil, red wine vinegar, and fresh herbs to create the vinaigrette.
  • In a large serving bowl, arrange a base of arugula. Top in sections with the sliced beef, diced avocado, crumbled feta cheese, cherry tomatoes, corn kernels, cucumber slices, and red onion.
  • Drizzle the herb vinaigrette over the top just before serving and toss lightly to combine.