Steak Cobb Salad with Creamy Greek Yogurt Blue Cheese Dressing

a large bowl of steak cobb salad with a fork

5 from 1 vote

Steak Cobb Salad with Creamy Greek Yogurt Blue Cheese Dressing

This grilled steak Cobb salad is everything you want in a summer meal: crisp, creamy, smoky, and satisfying. Packed with veggies, grilled steak, and a lightened-up blue cheese dressing, it’s the kind of meal that works equally well for meal prep or a casual al fresco lunch.

Prep Time15

Cook Time20

Course: Salad

Cuisine: American

Servings: servings

Calories: 593kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

1 lb. tri-tip steak or your preferred stek
6 cups romaine lettuce chopped
1 cup cherry tomatoes halved
1 cup cucumbers sliced (about 3 persian cucumbers)
4 large eggs hard boiled, peeled, and halved
4 slices bacon cooked until crispy and crumbled
1 avocado sliced
1/4 cup blue cheese crumbled

Yogurt Blue Cheese Dressing

1 cup plain greek yogurt
1/2 cup crumbled blue cheese
2 tbsp rice wine vinegar
1 splash unsweetened milk your choice, almond, oat, etc.
1/4 tsp sea salt
1/4 tsp freshly ground black pepper

Quick Pickled Red Onions

1 small red onion sliced thinly
1/4 cup red wine vinegar
1/2 tsp sea salt
1 tsp sugar

Instructions

Quick pickle the onions: In a small bowl whisk together the red wine vinegar, salt, and sugar until the sugar dissolves. Toss in the thinly sliced red onion, set aside to soften while you prep the rest.
Grill the steak: Season the Tri-Tip steak generously with salt and pepper. Grill over medium-high heat (on an outdoor grill or indoor grill pan or cast iron skillet) for 4–5 minutes per side (or until desired doneness). Let rest for 10 minutes before slicing thinly against the grain.
Make the dressing: In a small bowl or jar, whisk together Greek yogurt, blue cheese, rice wine vinegar, salt and pepper. Add enough milk to thin to desired consistency. You can use any unsweetened/ unflavored milk, I typically use unsweetened almond milk. Taste for seasoning and add more salt and pepper as needed.
Assemble the salad: On a large platter or in bowls, layer romaine, cherry tomatoes, cucumber, pickled onion, eggs, bacon, avocado, and sliced steak. Drizzle with dressing and top with extra crumbled blue cheese if desired.
MEAL PREP TIPS: Layer ingredients in containers with lettuce on the bottom and steak/bacon on top. Keep dressing and avocado separate until serving.
Dressing stores well for 5 days in the fridge.

Notes

Meal Prep Tips

This salad holds up surprisingly well if you layer and store it smartly:

Layer for success:
Start with romaine on the bottom, then pile on the sturdier veggies (cucumbers, tomatoes, onion), followed by steak and bacon. Keep the avocado and dressing separate until serving.
Dressing:
Store the creamy blue cheese dressing in a small jar or container. It’ll keep for up to 5 days in the fridge.
Avocado tip:
If you’re meal prepping, add avocado just before eating so it stays fresh and bright.
Shelf life:
Assembled salads (minus dressing + avocado) will stay crisp and delicious for up to 3 days in airtight containers.

Nutrition