Is there anything like a Cobb Salad? I absolutely love Cobb Salad, and while I already have a couple to choose from on the blog, this new Whole30 Cobb is so delicious. It’s great for weeknight eating, and leftovers make for a fabulous lunch the next day.

close up on whole30 steak cobb

What Goes Into a Whole30 Steak Cobb Salad

Of course, we are starting with some fantastic steak for our Whole30 Steak Cobb. For me, there is nothing better than Porter Road. As a beef lover, I really try to be vigilant about where I source it. Porter Road has some of the highest sustainability standards in the country, and in my opinion, their meat is some of the best out there. The Flat Iron has become one of my favorites. It’s a great price point, and it’s perfect for this salad.

eggs going into boiling water

Beyond your steak, I think eggs are a must do on a steak Cobb. I love a jammy egg on mine. I love when the yolk is not fully cooked. It’s a much better texture and flavor in my opinion. Once you have your steak and eggs, we can move on to some simple but delicious toppings to complement the salad.

We added cucumbers, cherry tomatoes, Marinated Onions, and avocado to our salad to fill it out. And then most importantly, we added my favorite Creamy Olive Dressing (recipe below).

creamy olive dressing ingredients in a mason jar

How to Change Up Your Cobb Salad

The wonderful thing about a Whole30 Cobb Salad is that it can be made so many different ways. I love making a vegan version when my son Patrick and I are together. You can change up the toppings based on what’s in season, like a Strawberry Cobb or Tropical Cobb in the summer. And of course, mix up your protein with chicken, lobster, or even turn it into a sandwich.

whole30 steak cobb with dressing

When you make this Whole30 Steak Cobb, be sure you rate and review it below! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

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whole30 steak cobb with dressing

Whole30 Steak Cobb Salad

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  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Diet: Gluten Free


This Whole30 Steak Cobb Salad is perfect for weeknight eating, plus the leftovers are fabulous for lunch the next day.


For the Whole30 California Olive Dressing

1½ cups Whole30 Mayo 

2 garlic cloves, pressed

¼ cup chopped fresh flat-leaf parsley 

1 tablespoon chopped fresh chives

3 tablespoons lemon juice 

2 pinches Kosher salt, or to taste

2 tablespoons red wine vinegar 

5 tablespoons extra virgin olive oil 

One 6-ounce can California black olives, drained and divided 


For the Steak

1 teaspoon granulated garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 (1/2 pound) Porter Road oz Flat Iron Steak

1 tablespoon plus 1 teaspoon of extra virgin olive oil, divided


For the Salad

4 large eggs

4 oz baby romaine, or your choice of greens

Kosher Salt

¾ cup sliced English or Persian cucumbers

¾ cup sliced cherry tomatoes

1 – 2 avocados, sliced

Marinated Red Onions

Freshly ground black pepper, to garnish


Make the Whole30 California Olive Dressing

Using a hand mixer or blender, blend the Whole30 Mayonnaise, pressed garlic, parsley, chives, lemon juice, salt, red wine vinegar, olive oil and 2/3 can of olives until smooth. Add the remaining olives and pulse until coarsely chopped. 


Make the Steak:

In a small bowl, combine the garlic, salt and pepper to create a spice blend. Add 1 teaspoon of olive oil and brush all over the steak. Sprinkle the spice blend evenly all over the steak to coat completely.


In a medium skillet over high heat, heat 1 tablespoon of olive oil. Once oil is hot, cook steak until browned and seared, about 3 1/2 minutes per side—a total of 7 minutes for medium rare (or, if preferred, about 6 minutes total for rare and 8 minutes total for medium). Set aside and allow to rest.


In a medium saucepan over medium-high heat, bring 2 quarts of water and bring to a gentle boil. Carefully add the eggs to the water and cook for 7 1/2 to 8 minutes, adjust the heat as necessary to prevent the water from boiling too rapidly—and cracking the eggs.  


Meanwhile, prepare an ice water bath. When the eggs are done, immediately remove them with a slotted spoon and gently put them in the ice water. Let them rest for 1 minute.  


Remove them from the ice water bath to a cutting board. They will continue to cook, so work quickly.  Gently crack the shells and immediately peel the eggs and cut each in half.


Assemble the salad:

Slice the steak. On a large platter put the romaine and sprinkle with salt. Arrange the cucumbers, tomatoes, jammy eggs, avocado, and steak. Top with Marinated Red Onions and drizzle a bit of their oil over the salad. Sprinkle more salt and pepper. Serve with the fabulous dressing on the side.