COBB SALAD WITH SIRLOIN

 

Sirloin and flat iron steaks are ideal for Cobb salads—they have a bold flavor and are easy to thin-slice for the perfect texture alongside the tomatoes, lettuce, bacon, avocados, and hard-boiled eggs. I use a creamy vinaigrette or a traditional ranch dressing to go with my Cobb salad with sirloin. This makes a satisfying lunch when I’m not in the mood for a heavier meal during a busy workday.

 

SERVES 4

PREP TIME: 20 MINUTES

COOKING TIME: 8 MINUTES

12 slices bacon

2 pounds sirloin steaks, 1 inch thick

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 heads Romaine lettuce, cut into 1-inch chunks

6 plum tomatoes, sliced

3 avocados, peeled, pitted, and sliced thin

8 ounces sharp cheddar cheese, shredded

6 hard-boiled eggs, chopped

1 cup chopped scallions

Creamy dressing of your choice