To celebrate PA Beef Month this May, we’ve teamed up with the Pennsylvania Beef Council to bring you some great stories and content about this important agricultural product in our state!
Lots of salads are an afterthought, a random assortment of raw vegetables served alongside the main dish. But this cobb steak salad is the main dish, loaded with flavors, colors and plenty of protein. The star of the show is a lovely piece of Pennsylvania-raised strip steak (or swap in a flank steak or sirloin steak), grilled to perfection and served atop local romaine, and topped with grilled corn, tomatoes, red onions, avocado and tangy blue cheese from a local cheese maker. Plate up the salads individually, or arrange the salad on a platter for an impressive presentation!
Cobb Steak Salad
|Prep Time||Cook Time||Total Time|
|10 min||20 min||30 min|
- 3 tablespoons olive oil, plus more for brushing grates
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- 3 ears corn, shucked, or 1 (14.5-ounce) can fire-roasted corn, drained
- 1 pound New York strip steak, flank steak or sirloin steak
- 2 heads romaine lettuce, cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- 1 small red onion, thinly sliced
- 2 avocados, halved, pitted, peeled and sliced
- In a small bowl, combine olive oil and vinegar. Season with salt and pepper. Set aside.
- Meanwhile, heat grill or grill pan over medium-high heat and brush grates with oil. Grill corn, turning occasionally, until lightly charred and tender, about 8-10 minutes. Set aside and let cool before cutting kernels from cob.
- Meanwhile, pat steak dry with paper towels. Season with salt and pepper. Grill steak for 2-5 minutes per side, until meat thermometer reads 145°F for medium-rare, 160°F for medium, or to desired taste. Allow steak to rest for 5 minutes before cutting into 1/4-inch slices.
- In a large bowl, toss lettuce and red wine vinaigrette together until coated. Divide between 4 bowls. Top evenly with corn kernels, steak, tomatoes, blue cheese, red onion and avocado. Serve and enjoy.
- Photo and recipe: Dish Works