Steak Cobb Salad
In this spin on the classic Cobb salad, we swap in New York strip steak for the usual turkey or chicken and replace the lettuce with pleasantly bitter chicories. Grilled corn contributes a sweet crunch, while thinly sliced jalapeño adds a spicy kick.
Ingredients
For the dressing:
- 1 small shallot, minced
- 3 Tbs. red wine vinegar
- 1 Tbs. Dijon mustard
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 1 Tbs. minced fresh chives
- Kosher salt and freshly ground pepper
1 New York strip steak, about 8 oz. (250 g)- Kosher salt and freshly ground pepper
- 2 Tbs. extra-virgin olive oil
- 1 ear of corn, shucked
- 1 lb. (500 g) mixed chicories, such as Belgian endive, radicchio and frisée, coarsely chopped
- 1 1/2 lb. (750 g) assorted heirloom tomatoes (cherry and regular), sliced
- 1 avocado, pitted, peeled and sliced
- 2 soft-cooked eggs, peeled and halved lengthwise
- 6 oz. (185 g) blue cheese, cut into slices 1/4 inch (6 mm)
- 1 jalapeño, seeded and thinly sliced
- 1 Tbs. minced fresh chives
Directions
To make the dressing, in a bowl, combine the shallot and red wine vinegar. Let stand for 10 minutes, then whisk in the mustard. While whisking, pour in the olive oil and continue to whisk until smooth. Stir in the chives and season to taste with salt and pepper. Set aside.
Season the steak generously on both sides with salt and pepper. Let stand at room temperature for 20 to 30 minutes.
Meanwhile, preheat a grill pan over medium-high heat and warm 1 Tbs. of the olive oil. Add the corn and cook, turning occasionally, until charred and softened all over, about 6 minutes. Transfer to a cutting board and let cool slightly, then cut the kernels off the cob and set aside.
Add the remaining 1 Tbs. olive oil to the pan and warm until it just starts to smoke. Add the steak and cook, turning once, until nicely browned and an instant-read thermometer inserted into the center of the meat registers 130°F (54°C), about 3 minutes per side for medium-rare, or until cooked to your liking. Transfer to a cutting board and let rest while you assemble the salad, then cut the steak into slices.
In a large bowl, toss the chicories with salt and pepper and arrange on a platter. Drizzle some of the dressing over the chicories. Arrange the corn, tomatoes and avocado on top of the chicories, season with salt and pepper and drizzle with some of the dressing. Arrange the eggs, blue cheese, jalapeño and steak on the salad. Sprinkle with the chives and several grinds of pepper. Serve immediately and pass the remaining dressing at the table. Serves 4.
Williams Sonoma Test Kitchen