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Steak Cobb Salad with Creamy Avocado Dressing {Whole30, Keto}

Steak Cobb Salad with Creamy Avocado Dressing {Whole30, Keto}

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Enjoy a flavorful Steak Cobb Salad with Creamy Avocado Dressing {Whole30, Keto}. Perfectly healthy and customizable—try your own twist today!

Ingredients

Scale
  • 1.25 lbs flank steak (or strip steak)
  • 8 slices nitrate-free turkey bacon
  • 4 large eggs (hardboiled and peeled)
  • 8 cups romaine lettuce (roughly chopped, or preferred greens)
  • 1 cup cherry tomatoes (sliced in half)
  • 1 small red onion (thinly sliced)
  • 1 large avocado (thinly sliced)
  • 1 medium ripe avocado (for dressing)
  • 1/3 cup plant-based yogurt
  • 1/4 cup + 2 tablespoons almond milk (or water)
  • 1/3 cup cilantro leaves
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt (or more, to taste)
  • 2 tablespoons fresh lime juice

Instructions

  1. Cook the turkey bacon until crispy and crumble it into bits.
  2. Hard boil the eggs using your preferred method; cool them before peeling.
  3. Season the flank steak on both sides with sea salt and cracked black pepper.
  4. Heat your cast iron skillet or grill to medium-high/high heat. Drizzle oil into the skillet or brush oil on the grill.
  5. Once hot, add the steak and cook about 3 minutes on each side for medium rare, or about 4 minutes for medium. Use a meat thermometer if needed.
  6. Remove the steak from heat and cover with aluminum foil; let it rest for about 10 minutes while you prepare the salad base.
  7. In a large bowl, layer chopped greens with sliced cherry tomatoes, onions, hardboiled eggs, and crumbled turkey bacon.
  8. Peel and slice one avocado thinly. Arrange around the salad mix. If desired, add blue cheese crumbles.
  9. After resting, slice the steak into strips against the grain. Arrange on top of your prepared salad.
  10. Combine all dressing ingredients in a blender. Blend until smooth.
  11. Serve dressing on the side or drizzled over the salad immediately.

Nutrition