Whole30 Steak Cobb Salad
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.
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.
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).
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.
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 Pinterest, Instagram, and TikTok to join in all the fun!
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Whole30 Steak Cobb Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Diet: Gluten Free
Description
This Whole30 Steak Cobb Salad is perfect for weeknight eating, plus the leftovers are fabulous for lunch the next day.
Ingredients
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
Freshly ground black pepper, to garnish
Instructions
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.
Ngl those jammy eggs look incredible, though I’d argue flat iron steak needs a bit more than 3.5 minutes a side if you want the fat to actualy render. Took a quick break from using AI rental photo editing on some messy rental pics to make this, and that creamy olive dressing totally saved my evening.
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I tried to get that jammy egg right last night, but mine turned into hard-boiled rocks. It is like trying to paint a masterpiece with a paint roller. prompt-based photo editor How long do you let them sit in the ice bath before peeling? The steak looks perfect in the photos though. I really need to master that timing so the yolk stays runny.
Trying to build a proper salad without a jammy egg is like trying to drive a car with no tires, it just does not get you anywhere. I always get nervous about getting the timing right for that soft center though. AI image unblur tool Do you find that the temperature of the water at the start makes a huge difference in the outcome? The way you balanced the steak with those toppings really makes the whole thing look like a complete meal rather than just a side.
That jammy egg makes the whole thing. Eating a salad with a fully hard-boiled egg is like wearing shoes two sizes too small, just ruins the flow. stunning ai image generator How long do you usually let the steak rest before slicing it up? I tried making this last night and that little bit of extra time really changed the texture for me.
Trying to make a salad without a proper jammy egg is like driving a car with a square wheel. It just feels like something is missing from the experience. Style Transfer I usually struggle with getting that yolk texture right though. Do you find the ice water bath makes a big difference in preventing them from overcooking while you peel? I need to get that part down because it really pulls the whole thing together. Adding the olives into the dressing sounds like a surprisingly good move.
I tried making this on Tuesday and honestly the jammy egg makes such a huge difference. I usually overcook mine so they end up chalky. upscale image to 8K Do you have a specific trick for peeling them while they are still warm without the whites sticking to the shell. The steak came out perfectly seared and everyone in my family cleaned their plates.
Cooking a steak to get that perfect crust is like trying to convince a toddler to nap on a weekend. It either happens exactly right or ends up a total mess. Edit text in image with the same font. That jammy egg is the real game changer here though. Do you usually serve the eggs slightly warm or fully chilled for this? It sounds like the perfect balance for a weeknight dinner.
I totally agree about aiming for a jammy egg on this. There is something about the texture when the yolk is not fully cooked that just changes the whole salad. change text in screenshot Do you find the timing tricky to get that perfect consistency every time? I have been trying to master the ice water bath step myself lately. Such a refreshing meal for a busy weeknight.
I tried making this on Tuesday for a quick dinner. I agree that having a jammy egg makes all the difference in the texture. Do you think adding some radishes would overpower the flavor? I found that searing the steak for about 3 1/2 minutes per side was just right for my taste. reemplazar fecha en foto It was such a satisfying meal.
tbh 7.5 mins for the jammy eggs is a bit too long on my stove—6.5 is the sweet spot if you want a runny yolk, though that creamy olive dressing is pure gold. saved the recipe picture and used Edit Text in Image Online to tweak the egg timing on the image so i don’t mess it up next week!
ngl that olive dressing sounds amazing and I saved a copy using compress PDF locally for my recipe binder, but how long do those jammy eggs actually keep in teh fridge?
Made this exact cobb salad last night after using remove clutter from rental photos to clear tenant mess from some listing photos all afternoon, adn honestly those jammy eggs with the marinated red onions were pure perfection. That California olive dressing is definitely going into my weekly rotation.
The jammy eggs and creamy olive dressing sound so good with the steak! I also love the mix of greens, red tomatoes, and golden yolks—such a lovely color palette. Working on our album cover generator at Vismuse has me noticing color combinations in unexpected places, including lunch recipes. Saving this one for a weeknight dinner!
The jammy egg tip is spot on — that barely-set yolk really does make a Cobb salad. Also love how flexible the base is; swapping in seasonal fruit like strawberries for a summer version sounds like a fun way to keep it fresh.
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ngl the 7.5 minute mark for those jammy eggs is so real, mine usually turn out like rocks lol. Was adding this to my weekly menu graphic and used change date on photo to fix the date text on it real quick, but honestly that creamy olive dressing is elite.
Ngl, 7.5 to 8 minutes on those jammy eggs feels a bit too long in my kitchen—6.5 mins is usually my sweet spot if you want that yolk super runny over the flat iron steak. Loved the tip on blending California black olives straight into the dressing base though, that flavor profile is wild. Tossed this together yesterday right after finishing up a rental turnover (ended up using clutter-focused cleanup to clear out tenant clutter from my listing photos while the meat was resting) and the leftovers held up surprisingly well today.
ngl the callout on jammy eggs is so real, the soft yolk mixed with that creamy olive dressing sounds unreal. downloaded the recipe page and used compress PDF locally to shrink the PDF real quick so it didn’t take up all the space on my phone.
The author’s deep dive into steak sourcing is appreciated, especially the nod to sustainability. I’ve found that the protein’s temperature when served can really impact how chewy it becomes, so letting it sit just long enough to cool slightly before slicing seems to make a difference. Beyond culinary experiments, I’ve been exploring how prompt-based text-to-song synthesis can quickly generate foundational musical ideas for projects. Slightly off topic, but if you ever deal with AI music generator, text-to-song synthesis is what I ended up settling on and it has saved me a fair bit of time.
ngl that 7.5 minute window for the jammy eggs is so real, mine always turn out way too hard if I slack off for even a second. I snapped a screenshot of the ingredients earlier adn used edit screenshot text to edit a text note on the image so I wouldn’t forget to buy black olives. Curious if you’ve ever prepped that California olive dressing a few days in advance, or does the lemon juice mess with the flavor after sitting in the fridge?
ngl that olive mayo dressing sounds wild, though tbh 7.5 minutes for the jammy eggs always gives me hard yolks unless its straight out of a cold fridge. The Porter Road flat iron with those marinated onions is a killer combo though. Was actually throwing this together yesterday while handling a tenant turnover and using clean up occupied room photos to clear clutter from the listing photos, so I barely had time to watch the skillet. Next time I’m definitely using heavy cast iron to get a darker crust on the steak.
Ngl, those jammy eggs combined with the creamy olive dressing turned out amazing when I made this for dinner yesterday. Ended up saving the recipe as a PDF for my mom, just ran it through reduce PDF size to shrink the file before emailing it over.
This Whole30 Steak Cobb Salad looks incredible! I love how versatile Cobb salads are, and using steak makes it feel so indulgent yet healthy. Perfect for meal prep, especially with leftovers for lunch. By the way, if you’re looking for a tool to clean up recipe images, check out AISuperRemover.
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This Whole30 steak Cobb looks like a weeknight win — steak plus the classic Cobb bits without feeling heavy. I like the seasonal swap idea too; strawberries would brighten the plate in summer.
I’ve never thought to top a Cobb with flat iron steak, but the jammy egg tip makes so much sense. My family always did chicken, so this beef version is a fun change for weeknights.
I made this last Tuesday night and it was such a hit at home. Getting that “jammy egg” texture right can be so tricky sometimes, but yours turned out perfectly for me on the first try. turn a flat image into editable layers I usually struggle with getting the timing down in the ice bath, so do you find they stay jammy if you keep them in the fridge for a day? The whole combination was just so fresh for a weeknight dinner, definitely going into my regular rotation now.
“>put any object on its own layer by naming it That creamy olive dressing looks like exactly what I need to switch up my lunch routine.
Trying to get that perfect consistency for a jammy egg feels like defusing a bomb sometimes. I always end up either with a chalky mess or something that just leaks everywhere when I cut into it. convert a JPG to a layered PSD Getting the timing right for that “not fully cooked” yolk is honestly an art form in itself. Do you have a specific trick for peeling them so cleanly without tearing the whites?
I’ve never thought to put steak on a Cobb, but the jammy egg and creamy olive dressing sold me. Porter Road’s flat iron is my go-to too, so I’m adding this to next week’s dinner list.