Sirloin Cobb Salad With Bacon, Blue Cheese And Egg

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Beef · keto, low-carb, high-protein

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Ingredients

• 3/4 lb top sirloin steak
• 4 slices thick-cut bacon
• 4, hard-boiled and halved eggs
• 2 oz blue cheese crumbles
• 1, sliced avocado
• 1 hearts, chopped romaine lettuce
• 1/2 cup, halved cherry tomatoes
• 1/4 cup olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp coarse black pepper

Method (tap to check — screen stays awake)

1. Cook the bacon in a skillet over medium heat for 9 minutes, until it is stiff and deep brown, then drain it on paper towels and chop.
2. Salt and pepper the sirloin heavily. Sear it in the bacon fat over high heat for 4 minutes a side, until a dark crust forms and it releases from the pan, then rest it 8 minutes and slice thinly against the grain.
3. Shake the olive oil, vinegar, dijon and a pinch of salt together until it thickens and stops separating.
4. Spread the romaine on a platter and lay the steak, bacon, eggs, avocado, tomatoes and blue cheese across it in neat rows, the way a cobb is supposed to look.
5. Pour the dressing over just before serving and toss at the table.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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