Raise your hand if you gained 5 or more pounds this last week….. (um, my hand is raised by the way.)

Mexican Steak Cobb SaladI have been eating like I am being shipped off to a desert island with no hope of food for the forseable future. What is going on!? Maybe it is the freezing cold weather we are experiencing that is kicking my body balance into hibernation (haha!) or the stress of watching the Seahawks games lately or maybe it is just that I am being a piggy. Probably that is it. Either way it has been major eating, and now I gotta take a little breather so that I fit into my clothes just in case I go anywhere this December. Mexican Steak Cobb Salad

So I am bringing you a salad. A drop dead delicious salad inspired by that trip I took to Mexico 2 weeks ago that feels like it was 2 years ago.

A Mexican Steak Cobb Salad. Wellllll, it’s a Cobb minus the cheese and egg (which is how I always order it when I am anywhere)- and instead of the traditional chicken- we have steak! A nice lean cut that is super marinated and totally delicious with the crunchy lettuce, juicy tomatoes, crispy bacon and creamy avocado. It is all capped off with the zesty mouthwatering cilantro vinaigrette.

This salad will make healthy eating feel like the best thing ever!

Mexican Steak Cobb Salad with Cilantro Vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A Mexican Steak Cobb Salad. Wellllll, it’s a Cobb minus the cheese and egg (which is how I always order it when I am anywhere)- and instead of the traditional chicken- we have steak! A nice lean cut that is super marinated and totally delicious with the crunchy lettuce, juicy tomatoes, crispy bacon and creamy avocado. It is all capped off with the zesty mouthwatering cilantro vinaigrette.
Ingredients
  • Cilantro Vinaigrette
  • 2 cloves garlic
  • 1½ cup packed cilantro leaves
  • ⅓ cup rice vinegar
  • ⅓ cup olive oil
  • 3 tablespoons fresh lime juice
  • kosher salt
  • 1 pound sirloin steak
  • For the Salad:
  • 3 hearts romaine lettuce, finely chopped
  • ½ cup fresh cilantro leaves
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, cut into chunks
  • 1 large shallot, thinly sliced
Instructions
  1. To make the Cilantro Vinaigrette: In a blender, puree the garlic, cilantro, vinegar, olive oil and lime juice. Puree until smooth and season to taste with kosher salt.
  2. Add the steak to a Ziploc bag and add ½ cup of the vinaigrette to the bag. Marinate for an hour.
  3. Heat the grill to medium- high. Sprinkle the sirloin with a little kosher salt and grill the sirloin 5 minutes on each side and then let it rest for 10 minutes.
  4. Meanwhile in a large bowl. Combine the romaine hearts, cilantro leaves, tomatoes, avocado and shallots.
  5. Thinly slice the sirloin against the grain and add to the salad. Toss the salad with the rest of the vinaigrette and season with salt if needed. Serve immediately.

 

Print Recipe  
MEXICAN STEAK COBB SALAD

Raise your hand if you gained 5 or more pounds this last week….. (um, my hand is raised by the way.)

Mexican Steak Cobb SaladI have been eating like I am being shipped off to a desert island with no hope of food for the forseable future. What is going on!? Maybe it is the freezing cold weather we are experiencing that is kicking my body balance into hibernation (haha!) or the stress of watching the Seahawks games lately or maybe it is just that I am being a piggy. Probably that is it. Either way it has been major eating, and now I gotta take a little breather so that I fit into my clothes just in case I go anywhere this December. Mexican Steak Cobb Salad

So I am bringing you a salad. A drop dead delicious salad inspired by that trip I took to Mexico 2 weeks ago that feels like it was 2 years ago.

A Mexican Steak Cobb Salad. Wellllll, it’s a Cobb minus the cheese and egg (which is how I always order it when I am anywhere)- and instead of the traditional chicken- we have steak! A nice lean cut that is super marinated and totally delicious with the crunchy lettuce, juicy tomatoes, crispy bacon and creamy avocado. It is all capped off with the zesty mouthwatering cilantro vinaigrette.

This salad will make healthy eating feel like the best thing ever!

Mexican Steak Cobb Salad with Cilantro Vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A Mexican Steak Cobb Salad. Wellllll, it’s a Cobb minus the cheese and egg (which is how I always order it when I am anywhere)- and instead of the traditional chicken- we have steak! A nice lean cut that is super marinated and totally delicious with the crunchy lettuce, juicy tomatoes, crispy bacon and creamy avocado. It is all capped off with the zesty mouthwatering cilantro vinaigrette.
Ingredients
  • Cilantro Vinaigrette
  • 2 cloves garlic
  • 1½ cup packed cilantro leaves
  • ⅓ cup rice vinegar
  • ⅓ cup olive oil
  • 3 tablespoons fresh lime juice
  • kosher salt
  • 1 pound sirloin steak
  • For the Salad:
  • 3 hearts romaine lettuce, finely chopped
  • ½ cup fresh cilantro leaves
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, cut into chunks
  • 1 large shallot, thinly sliced
Instructions
  1. To make the Cilantro Vinaigrette: In a blender, puree the garlic, cilantro, vinegar, olive oil and lime juice. Puree until smooth and season to taste with kosher salt.
  2. Add the steak to a Ziploc bag and add ½ cup of the vinaigrette to the bag. Marinate for an hour.
  3. Heat the grill to medium- high. Sprinkle the sirloin with a little kosher salt and grill the sirloin 5 minutes on each side and then let it rest for 10 minutes.
  4. Meanwhile in a large bowl. Combine the romaine hearts, cilantro leaves, tomatoes, avocado and shallots.
  5. Thinly slice the sirloin against the grain and add to the salad. Toss the salad with the rest of the vinaigrette and season with salt if needed. Serve immediately.