A perfectly seared steak, crispy bacon, and a creamy avocado dressing—this Steak Cobb Salad is the ultimate protein-packed meal that doesn’t skimp on flavor.
Whether you’re keeping things Whole30, sticking to keto, or just craving a hearty, nourishing salad, this recipe delivers big on taste and nutrition.
I first started making this salad on Sundays as part of my meal prep routine, and let me tell you—it quickly became a staple. The combination of rich, juicy steak, crisp romaine, sweet cherry tomatoes, and velvety avocado is everything you want in a satisfying meal.
The dressing? A game-changer. Made with almond milk Greek yogurt and fresh cilantro, it’s creamy, tangy, and ties everything together beautifully.
Steak salads are trending for a reason—high-protein, low-carb meals support weight management while keeping you full and energized. In fact, research shows that diets higher in protein can boost metabolism and help with appetite control. This salad makes healthy eating effortless and enjoyable.
What Makes This Recipe a Must-Try?
- It’s protein-packed and keeps you full for hours: No mid-afternoon snack cravings here—this salad fuels me all day.
- The avocado dressing is next-level creamy: If you love ranch but want something fresher and dairy-free, this dressing is for you.
- It’s easy to customize: Swap the romaine for mixed greens, add more veggies, or top with an extra drizzle of lime juice.
- It’s meal prep-friendly: Cook everything ahead of time and assemble in minutes for a stress-free lunch or dinner.
- It fits Whole30 and keto lifestyles: No grains, no dairy (unless you want it!), just clean, wholesome ingredients.
Steak Cobb Salad with Creamy Avocado Dressing {Whole30, Keto}
Equipment
- Large skillet or grill pan
- Mixing bowls
- Whisk or blender (for dressing)
- Cutting board and sharp knife
- Tongs
- Large salad bowl
Ingredients
Salad:
- 1.25 lbs flank steak or strip steak
- Sea salt and cracked black pepper
- 1 tablespoon avocado or olive oil
- 8 slices nitrate free bacon sugar free for Whole30
- 4 large eggs hardboiled and peeled
- 8 cups romaine lettuce roughly chopped or preferred greens
- 1 cup cherry tomatoes sliced in half
- 1 small red onion thinly sliced
- 1 large avocado thinly sliced
- Blue cheese crumbles only if dairy is okay – not for Whole30
Dressing:
- 1 medium ripe avocado
- 1/3 cup kite hill almond milk greek yogurt or Kite hill sour cream
- 1/4 cup + 2 tablespoons plain almond milk or water
- 1/3 cup cilantro leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt or more to taste
- 2 tablespoons fresh lime juice
Instructions
- Cook the bacon in a skillet over medium heat until crispy. Set aside on paper towels.
- Season the steak with salt and pepper, then sear in the same skillet for about 4-5 minutes per side (or to desired doneness). Let it rest before slicing.
- Hard-boil the eggs by placing them in boiling water for 10-12 minutes. Cool, peel, and slice.
- Prepare the dressing by blending avocado, almond milk Greek yogurt, cilantro, lime juice, and seasonings until smooth. Adjust consistency with water if needed.
- Assemble the salad in a large bowl with chopped romaine, cherry tomatoes, red onion, sliced avocado, eggs, and crumbled bacon.
- Top with sliced steak and drizzle with creamy avocado dressing.
- Toss gently or serve as a composed salad with dressing on the side.
- Enjoy immediately or refrigerate for meal prep!
Nutrition Info:
| Nutrition | Value |
| Calories | 437kcal |
| Carbohydrates | 13g |
| Protein | 31g |
| Fat | 30g |
| Sugars | 3g |
| Sodium | 498mg |
Helpful Tips for this Recipe!
- Let the steak rest before slicing. This keeps all those flavorful juices inside instead of spilling onto the cutting board. Resting for 5-10 minutes makes a huge difference!
- Slice the steak against the grain. This ensures tender, easy-to-chew pieces instead of tough, stringy bites. Look at the natural muscle fibers and cut perpendicular to them.
- For ultra-crispy bacon, bake it. If you want hands-off, evenly crisp bacon, cook it in the oven at 400°F (200°C) for about 15 minutes on a wire rack over a baking sheet.
- Use a mix of greens for texture. Romaine is great, but adding baby kale, arugula, or even shredded cabbage brings more depth and crunch to your salad.
- Blend the dressing until silky smooth. Avocado-based dressings can get thick, so add a little extra lime juice or water until it’s pourable but still creamy.
- Make it meal-prep friendly. Store the salad components separately and toss everything together right before eating. No one likes soggy lettuce!
- Want a smoky twist? Try grilling the steak instead of pan-searing it. The charred edges add another layer of flavor that pairs beautifully with the creamy dressing.
- Add crunch without croutons. If you miss that crouton-like texture, try adding crushed roasted almonds or sunflower seeds for a little crunch without the carbs.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
