The Recipes

Grilled Steak Cobb Salad

I adore salads, whether they are chopped, tossed, or arranged.  In this case, I wanted a hearty meal on a plate.  I also was craving hard-boiled eggs.  My secret to a perfect hard boiled egg?  Put the eggs, covered fully with water, in a pot.  Cover it and bring the water to a boil.  Once the water is boiling, turn off the heat and let the eggs sit for 15 minutes.  Cool completely.

Grilled Steak Cobb Salad


- 1 hard-boiled egg, diced
- 1 4-oz. piece of flank steak
- 1/4 c. olives, diced
- 1/4 c. diced onion
- 4 cherry tomatoes, quartered
- 3 T. of pickled hot peppers, diced
- 1 T. raspberry jam
- 1 T. red wine vinegar
- 2 c. arugula
- salt
- pepper
- olive oil

Combine the jam and vinegar.  Whisk in 2 T. of olive oil and season with salt and pepper.  Set aside.

In a small sautee pan, heat 1 T. of olive oil.  Season the steak with salt and pepper.  Cook for 3-4 minutes per side (my steak was very thin).  Let the steak rest for 5 minutes before slicing it against the grain.

Plate the arugula and drizzle the vinaigrette over the top.  Arrange all of the other components on top of the salad.