Got leftover steak? This is how you make it exciting again. This steak Cobb salad is the kind of recipe that feels smart and tastes amazing.
It takes whatever steak you have, adds fresh veggies, creamy avocado, and a bright herb vinaigrette, and turns it into something that honestly feels like more than just a salad.
Fast, filling, and perfect for nights when you want real flavor without a lot of work.
Why This Salad Recipe Is a Winner
This steak Cobb salad isn’t just another salad—it’s a flavorful, satisfying meal. The combination of juicy, perfectly cooked steak, crisp vegetables, and creamy avocado creates a dish that feels indulgent yet balanced.
The homemade herb vinaigrette ties everything together with its bright, tangy flavor, making each bite irresistible.
What’s even better is that this salad is incredibly versatile. It’s an easy recipe that can be adapted to fit your preferences or dietary needs.
How to Make the Best Steak Cobb Salad
The secret to a perfect steak Cobb salad is in the preparation. Here are a few tips to ensure the best results:
- Choosing the Steak: A tender cut like ribeye, New York strip, or sirloin works beautifully for this recipe. The goal is a flavorful, juicy steak that complements the fresh ingredients.
- Cooking the Steak: Whether you grill or pan-sear your steak, make sure to season it generously with salt and pepper. Allow it to rest after cooking so the juices redistribute, and slice it thinly against the grain for tenderness.
- Layering the Ingredients: Start with a base of fresh greens, then add rows of halved cherry tomatoes, cooked sweet corn, sliced cucumber, creamy avocado, crumbled feta, and thinly sliced red onions. Arrange the steak on top for a visually stunning presentation.
Herb Vinaigrette: The Star of the Show
This salad wouldn’t be complete without the herb vinaigrette. Made with fresh cilantro, dill, lemon juice, garlic, and olive oil, it’s a simple yet flavorful dressing that elevates the entire dish.
The tangy notes from the lemon juice balance the richness of the steak and avocado, while the fresh herbs add a vibrant finish.
The vinaigrette is quick to make and can be whisked together in just minutes. You can even prepare it ahead of time and store it in the refrigerator for up to a week, making meal prep a breeze.
Tips & Substitutions
This easy recipe is highly customizable, which makes it a favorite for families or those with specific dietary needs:
- Dietary Swaps: For a lighter version, use chicken or shrimp instead of steak. For vegetarians, grilled tofu or roasted chickpeas make excellent protein substitutes.
- Cheese Alternatives: If feta isn’t your favorite, try goat cheese, blue cheese, or even shredded cheddar for a unique twist.
- Add Crunch: Include roasted nuts, seeds, or croutons for added texture and flavor.
Why It’s Perfect for Any Occasion
This recipe is hands-down the best way I’ve found to use up leftover steak. It’s simple to throw together, but it doesn’t feel like a repeat.
With the mix of crunchy, creamy, and fresh, and that herb vinaigrette pulling it all together, this salad is something you’ll look forward to making again.
Plus, it’s a healthy option that doesn’t skimp on flavor.
Easy Steak Cobb Salad with Herb Vinaigrette Recipe
Equipment
- Grill or skillet (for cooking steak)
- Medium bowl for dressing
Ingredients
For the Steak:
- 1 pound steak e.g., New York strip, ribeye, or top sirloin
- Fine sea salt and freshly ground black pepper to taste
- ½ tablespoon extra-light olive oil for pan-searing
For the Herb Dressing:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon finely chopped fresh dill
- 1 garlic clove pressed or grated
- ¾ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
For the Salad:
- 5 ounces spring greens mix
- 1 cup cherry or grape tomatoes halved
- 1 cup cooked sweet corn
- ½ large English cucumber sliced
- 1 large avocado pitted, peeled, and sliced
- ⅓ cup crumbled feta goat, or blue cheese
- ¼ cup thinly sliced red onion
Instructions
Prepare the Steak:
- Allow the steak to come to room temperature by removing it from the fridge 20–30 minutes before cooking.
- Generously season both sides with salt and pepper.
- Grilling Method: Preheat the grill to medium-high heat. Place the steak on the grill and cook, covered, for 4–5 minutes until the bottom is browned. Flip the steak and cook for another 4–8 minutes, depending on your preferred doneness (use an instant-read thermometer for guidance: 130°F–135°F for medium-rare, 140°F–145°F for medium). After removing from heat, let the steak rest for 10 minutes under loose foil, then slice thinly against the grain.
- Pan-Searing Method: Heat olive oil in a skillet or cast-iron pan over medium-high heat until shimmering. Add the steak and sear for about 4 minutes on the first side, then flip and cook for another 4 minutes, or until the steak reaches your desired doneness (refer to temperature guidelines above). Allow the steak to rest under foil for 10 minutes before slicing.
Make the Dressing:
- In a medium bowl, whisk together the olive oil, lemon juice, cilantro, dill, garlic, salt, and pepper. Stir until well mixed and set aside, allowing the flavors to blend.
Assemble the Salad:
- Spread the spring greens in a large serving bowl. Arrange the sliced steak, tomatoes, corn, cucumber, avocado, feta, and onion in sections or evenly over the greens, depending on your preference.
Serve:
- Drizzle the salad with the prepared herb dressing just before serving. Toss gently to combine and enjoy!
Notes
- This salad works equally well with other proteins like grilled chicken or shrimp.
- For the corn, you can use fresh kernels boiled for 2–3 minutes, sauté them, or opt for canned or frozen corn (cooked as directed).
- Taste the herb dressing and adjust the salt or lemon juice as needed to suit your flavor preferences.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.