Ribeye Steak Cobb Salad

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings


  • 2 large rib eye steaks
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon dry basil
  • 1/2 cup balsamic vinegar
  • 3/4 cup olive oil
  • 1 cup chopped fresh green beans
  • 1 head romaine lettuce chopped
  • 6 large eggs hard boiled
  • 1 pint halved cherry tomatoes
  • 1/2 cup raw walnuts or use pecans
  • 6 ounces crumbled goat cheese


  • DO-AHEAD TIP: Hard boil eggs.
  • Heat grill to medium high heat. Season steaks with salt and pepper on both sides.
  • Place steaks on grill and cook each side for 5 minutes. Remove from grill and let sit, do not cut until you are ready to assemble salad.
  • Make the balsamic vinaigrette by mixing Dijon mustard, garlic, dry basil, balsamic vinegar, olive oil, and salt and pepper to taste in a small bowl and whisk until combined. Set aside.
  • Next, bring a small pot of water to a boil. Add fresh green beans to pot. Cook for 2 minutes and immediately throw in an ice bath to shock them and stop the cooking process.
  • Assemble salad on 6 large dishes starting with evenly distributing chopped romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts (or pecans), crumbled goat cheese. Then add chopped rib-eye.
  • Serve with the balsamic vinaigrette.


SERVING SUGGESTION: Add some garlic toast for a complete meal!
VEGETARIAN: Use vegetarian steak strips instead of rib-eye steaks.
GLUTEN FREE: Make sure Dijon mustard and balsamic vinegar are gluten free.
NUTRITION: 473 Calories; 40g Fat (73.7% calories from fat); 21g Protein; 11g Carbohydrate; 4g Dietary Fiber; 242mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates.
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