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A close-up of a white ceramic serving plate on a white marble cooktop, featuring a beautifully arranged steak Cobb salad. A drizzle of creamy avocado dressing cascades over the vibrant fresh ingredients, ready to be enjoyed.

Steak Cobb Salad with Creamy Avocado Dressing {Whole30, Keto}

This Steak Cobb Salad is a protein-rich, flavorful meal featuring juicy steak, crispy bacon, creamy avocado dressing, and fresh veggies. Perfect for Whole30, keto, or anyone craving a wholesome, satisfying dish!
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Prep Time 14 minutes
Cook Time 26 minutes
Total Time 40 minutes
Course Main Course, Salad
Cuisine American
Servings 6
Calories 437 kcal

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.
    A close-up of a black skillet on a white marble cooktop, sizzling with crispy bacon strips that are turning golden brown. A pair of tongs lifts one piece while a nearby paper towel-lined plate is ready for draining excess grease.
  • 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.
    A close-up of a black skillet on a white marble cooktop, where a seasoned flank steak sizzles, forming a deep caramelized crust. A pair of tongs is flipping the steak, revealing a beautifully seared surface.
  • Hard-boil the eggs by placing them in boiling water for 10-12 minutes. Cool, peel, and slice.
    A close-up of a stainless steel saucepan on a white marble cooktop, filled with boiling water where eggs are cooking. Steam rises as bubbles dance around the eggs, while a slotted spoon rests beside the pan, ready for lifting them out.
  • Prepare the dressing by blending avocado, almond milk Greek yogurt, cilantro, lime juice, and seasonings until smooth. Adjust consistency with water if needed.
    A close-up of a glass blender jar on a white marble cooktop, packed with ripe avocado, almond milk Greek yogurt, fresh cilantro, lime juice, and seasonings. A hand hovers over the blend button, ready to create a smooth and creamy dressing.
  • Assemble the salad in a large bowl with chopped romaine, cherry tomatoes, red onion, sliced avocado, eggs, and crumbled bacon.
    A close-up of a large glass mixing bowl on a white marble cooktop, filled with crisp romaine lettuce, juicy halved cherry tomatoes, thinly sliced red onions, creamy avocado slices, and golden bacon crumbles. A serving spoon gently tosses the fresh ingredients together.
  • Top with sliced steak and drizzle with creamy avocado dressing.
    A close-up of a large glass mixing bowl on a white marble cooktop, now topped with perfectly cooked and sliced steak, revealing a tender pink center. Sliced boiled eggs are arranged around the salad for the final touch before serving.
  • Toss gently or serve as a composed salad with dressing on the side.
  • Enjoy immediately or refrigerate for meal prep!
    A close-up of a white ceramic serving plate on a white marble cooktop, featuring a beautifully arranged steak Cobb salad. A drizzle of creamy avocado dressing cascades over the vibrant fresh ingredients, ready to be enjoyed.