I love Cobb salad. This one is a hearty salad that is a little richer than usual with some bacon renderings in the dressing. I leave out the cheese, which is often a Cobb staple.  You certainly can add that in. I enjoy using a beautifully grilled skirt or flap steak and lots of big chunks of bacon. 

 

My inspiration for this salad recipe came from Bon Appetit, which is s a bit quicker to prepare. The Bon Appetit salad by Claire Saffitz uses rotisserie chicken instead of steak and a few other items that are different from my own.  

 

Yield 4 servings

 

4 large eggs

6 slices of bacon, thick-cut

1 Tbsp dijon mustard

1 Tbsp grainy mustard

3 Tbsp red wine vinegar

2 Tbsp olive oil

6 cups mixed greens, spinach, arugula, or any greens that you prefer

¾ lb. skirt steak

Salt and pepper

2 large tomatoes, cut into wedges

⅓ cup cilantro, chopped

1 avocado, sliced

 

Preheat oven to 400℉

Preheat BBQ to medium-high 

 

In a large pan, bring 6 cups of water on high heat to a boil. Carefully add the eggs and simmer on medium-low for 11 minutes for hard-boiled and then transfer the eggs to a bowl of ice water. Once the eggs are cool to the touch, peel and put them in the refrigerator until needed. 

 

Place the bacon slices on a large baking pan and put it in the heated oven. Bake for 15-20 minutes turning halfway through. Once the bacon is browned and crisp, place it on a paper towel lined plate to drain. Do not discard the bacon renderings from the pan.

 

Season the skirt steak with salt and pepper. Grill the steak approximately 6 minutes per side for medium or to your desired doneness. Remove from the grill and tent it with foil on a platter. Let it rest for 5 minutes. 

 

Whisk together the two mustards, vinegar, olive oil, 2 Tbsp of the bacon renderings, and season with salt and pepper to taste. 

 

Place your greens in a large bowl and season with salt and pepper. Pour ⅓ of the dressing on the greens plus ½ of the cilantro and toss thoroughly. Place the greens on a large platter. Cut the eggs in half, slice the steak, and cut the bacon into one-inch pieces. Arrange the eggs, steak, bacon, tomatoes, and avocado on the platter of greens, drizzle the remaining dressing and sprinkle the remaining cilantro over the top. 

 

You can also serve the dressing on the side and serve it in individual plates, as seen in the picture. 

 

We usually eat this on its own for dinner. But I have also served it with a light soup or grilled sourdough slices. Grilled asparagus or eggplant pairs nicely as well. When I’m feeling the need for something salty and crunchy, a side of my truffle popcorn is also a great choice.  

 

Just Salt It, and enjoy!