summer cobb steak salad

summer cobb steak salad

prep time: 15 minutes + marinate time
cook time: 10 minutes + standing time
ready in: 12 hours, 35 minutes

makes: 4 servings, 10.5 oz. each


  • 1 lb. London broil or top round steak, 3/4-inch thick
  • 1/2 cup steak sauce
  • 1/2 lb. asparagus spears, trimmed
  • 1 pkg. (5 oz.) fresh baby spinach
  • 10 cherry tomatoes, quartered
  • 3 hard-cooked eggs, sliced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup light blue cheese dressing

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Place steak and steak sauce in a large resealable plastic bag. Seal bag; turn to coat. Refrigerate 12–24 hours.
  2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F–350°F ). Remove steak from marinade; discard marinade.
  3. Place steak and asparagus on grill. Grill steak 4 –5 minutes per side for medium-rare (145°F) or to desired doneness.
  4. Grill asparagus 6–8 minutes, turning frequently. Remove steak and asparagus from grill. Let steak stand 10 minutes.
  5. Thinly slice steak against the grain.
  6. Place spinach on a large serving platter. Arrange steak, asparagus, tomatoes and egg slices in rows on spinach. Sprinkle with cheese, drizzle with dressing, and serve.

per serving: 370 calories, 16g fat, 6g saturated fat, 260mg cholesterol, 905mg sodium, 10g carbohydrate, 2g fiber, 4g sugars, 45g protein