Paleo Grilled Steak Cobb Salad

Ingredients

For the Grilled Steak:

• 1.5 lbs 100% grass-fed top sirloin, ribeye, or flank steak (approx. 1-inch thick, brought to room temp)
• 1.5 tbsp unrefined avocado oil
• 1.5 tsp coarse Celtic sea salt and 1 tsp freshly cracked black pepper
• 1 tsp garlic powder and 0.5 tsp smoked paprika

For the Cobb Salad Bowl:

• 8 cups organic romaine lettuce, washed, dried, and chopped into bite-sized pieces
• 6 slices sugar-free uncured thick-cut bacon, baked until crispy and chopped into bite-sized shards
• 4 large pasture-raised eggs (boiled for 7 minutes for a jammy golden yolk, peeled and halved)
• 2 large ripe Haas avocados, pitted and sliced
• 1.5 cups organic cherry tomatoes, halved
• 1 cup English cucumber, diced
• 0.33 cup pickled or thinly sliced red onion

For the Dairy-Free Garlic Herb Ranch Dressing:

• 0.66 cup avocado oil mayonnaise (Primal Kitchen)
• 0.33 cup unsweetened culinary coconut milk or almond milk (to thin)
• 1.5 tbsp fresh organic lemon juice and 1 tsp raw apple cider vinegar
• 2 tbsp fresh organic dill, finely minced
• 2 tbsp fresh chives, finely minced
• 1 tbsp fresh flat-leaf parsley, minced
• 1 clove garlic, finely grated into a paste
• 0.75 tsp onion powder, 0.5 tsp Celtic sea salt, and 0.25 tsp black pepper

Step-by-Step Instructions

1. Bake Bacon & Cook Jammy Eggs: Preheat oven to 400°F (200°C). Lay bacon slices on a parchment-lined baking sheet and bake for 16 to 18 minutes until deeply golden and crispy. Drain on paper towels and chop into shards. In a small pot of boiling water, gently lower eggs and simmer for 7 minutes; transfer immediately to an ice bath for 3 minutes, peel, and slice in half.
2. Whisk Dairy-Free Ranch Dressing: In a mason jar or small bowl, whisk together avocado mayonnaise, coconut milk, lemon juice, apple cider vinegar, fresh dill, chives, parsley, grated garlic, onion powder, sea salt, and black pepper until silky, smooth, and pourable. Chill in refrigerator.
3. Season & Grill Steak (High-Heat Sear Invariant): Preheat outdoor grill or cast-iron grill pan on HIGH heat (475°F / 245°C). Rub steak with avocado oil and season generously with Celtic sea salt, black pepper, garlic powder, and smoked paprika. Grill for 4 to 5 minutes on the first side, flip, and grill for 3 to 4 minutes on the second side until internal temperature reaches 130°F to 135°F (54°C) for medium-rare. Transfer steak to a cutting board, tent with foil, and rest for 7 minutes. Slice thinly against the grain.
4. Assemble Cobb Salad Platters: Divide crisp chopped romaine evenly among 4 large wide bowls or arrange on a grand family platter.
5. Arrange Cobb Rows (Visual Presentation Invariant): Arrange ingredients in distinct, colorful parallel rows across the romaine bed: sliced grilled steak, crispy bacon shards, halved jammy eggs, sliced avocado, cherry tomatoes, diced cucumbers, and red onions.
6. Dress & Serve: Drizzle homemade garlic herb ranch generously over the rows or serve on the side. Top with fresh cracked black pepper and enjoy immediately!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Grass-fed beef provides dense creatine, carnosine, and bioavailable zinc. Haas avocados supply heart-healthy oleic acid and potassium, while pasture-raised egg yolks deliver lutein, zeaxanthin, and bioavailable choline to support cellular membrane integrity and brain function.

Frequently Asked Questions