RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2864
| View Recipe |
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| Recipe Name: |
Steak Cobb Salad |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-02-27
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.45
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
0.5 Cup Greek salad dressing
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Directions:
Melt butter in a large skillet over medium high heat.
Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste.
Add steak to the skillet and cook, flipping once, until cooked through to desired doneness, about 3-4 minutes per side for medium-rare. Let cool before dicing into bite-size pieces.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8 to 10 minutes. Drain well and let cool before peeling and dicing.
To assemble the salad, place spinach into meal prep containers; top with arranged rows of steak, eggs, tomatoes, pecans and feta.
Serve with balsamic vinaigrette, or desired dressing. |
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| Nutrition per Serving: |
| Calories: |
518 |
Total Carbs: |
4.4 |
Net Carbs: |
2.9 |
| Cholesterol: |
392.2 |
Fat: |
41.0 |
Protein: |
30.25 |
| Fiber: |
1.50 |
Sodium: |
204.22 |
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