Steak Cobb Recipe

Marinate steak

Combine 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a shallow dish. Add the 1 lb steak and turn to coat. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Cook steak

Bring a skillet or grill pan to medium-high heat until very hot. Remove steak from marinade and blot excess marinade with paper towel. Add a light swipe of oil to the pan if needed. Sear steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or longer to desired doneness. Transfer steak to a cutting board, tent with foil and rest 8–10 minutes before slicing thinly against the grain into 1/4-inch slices.

Hard-boil eggs

Place 2 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat and let sit 9–10 minutes. Drain, transfer to an ice bath 5 minutes, then peel and quarter.

Cook bacon

While the eggs cool, cook 4 slices of bacon in a skillet over medium heat until crisp, turning as needed, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and cool, then crumble or chop into bite-sized pieces.

Whisk together 2 tbsp red wine vinegar, 1 tsp Dijon mustard and 1 tsp honey. Slowly whisk in 4 tbsp olive oil to emulsify. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or seasoning as needed. Keep at room temperature until ready to assemble.

On a large serving platter or in a shallow bowl, arrange 6 cups chopped romaine and 2 cups mixed baby greens as the base.

Across the greens, arrange topping rows or clusters: 1 cup halved cherry tomatoes, 1 cup sliced cucumber, sliced avocado, crumbled bacon, quartered hard-boiled eggs, thinly sliced steak, 1 oz crumbled blue cheese and 1 oz shredded cheddar. Sprinkle 2 tbsp thinly sliced green onions over the top.

Drizzle the prepared dressing evenly over the salad (or serve on the side). Toss lightly or let guests take portions from the arranged salad so toppings remain visible. Serve immediately while steak is still slightly warm.