Description
Experience a burst of flavor with this Steak Cobb Salad featuring a creamy avocado dressing, perfect for those following Whole30 and Keto lifestyles. This vibrant salad is a delightful combination of juicy flank steak, crunchy vegetables, and a luscious dressing that ties everything together beautifully.
Ingredients
Scale
- 1.25 lbs flank steak
- Sea salt and cracked black pepper
- 1 tablespoon avocado oil
- 8 slices nitrate-free turkey bacon
- 4 large hardboiled eggs
- 8 cups romaine lettuce
- 1 cup cherry tomatoes
- 1 small red onion
- 1 large avocado
- 1 medium ripe avocado (for dressing)
- 1/3 cup Kite Hill almond milk Greek yogurt
- 1/4 cup + 2 tablespoons plain almond milk
- 1/3 cup cilantro leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt (or more to taste)
- 2 tablespoons fresh lime juice
Instructions
- Cook the turkey bacon until crispy and crumble it. Hardboil the eggs and let them cool.
- Season the flank steak with salt and pepper, then cook in a preheated cast iron skillet or grill for about 3 minutes per side for medium rare (aim for 130°F–135°F).
- Let the steak rest for 10 minutes before slicing it thinly.
- In a large bowl, layer romaine lettuce, cherry tomatoes, sliced onions, hardboiled eggs, crumbled turkey bacon, and sliced avocado.
- For the dressing, blend ripe avocado with almond milk yogurt, garlic powder, sea salt, lime juice, and cilantro until smooth.
- Serve salad topped with sliced steak and drizzle with dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of the salad
- Calories: 490
- Sugar: 2g
- Sodium: 1100mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 330mg