Southwestern Cobb Salad with Chili-Rubbed Steak

Last summer I found a Food Network cookbook in a used bookstore. The original price was listed as $29.95, but because it was used, I only paid $1.99 for it. SCORE!  I’ve marked several recipes in it that I want to try… the first one that I’ve “officially” tried is this one for a delicious Southwestern Cobb Salad with Chili-Rubbed Steak.Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!
I made it for our dinner a couple of nights ago. It was fantastic… as well as a gorgeous looking salad!  The salad was fairly easy to prepare, and the tastes were amazing! From the homemade salad dressing with a touch of spice and orange burst of freshness, to the simple chili-rubbed steak, this salad is filled with fresh, wonderful flavors! Those flavors I described are the supporting stars of this salad, which features Romaine lettuce, feta cheese, fresh orange slices, jicama, tomatoes and avocado. My husband and I both LOVED it, and he’s already asked me to prepare it again soon.

This salad has it all… meat, veggies, fruit, cheese, sweet, crunch, spicy… WOW!  It’s an all in one dinner salad, and it is delicious! Hope you will give it a try. I think you will LOVE it!

Here’s how you put this salad together: First thing I did was make the salad dressing.

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Making the salad dressing is easy. I loved the addition of orange zest to it… made it so fresh tasting!

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Give the salad dressing ingredients a good whisking, and it’s done! Time to refrigerate it!

Then I made the quick chili-rub, and covered both sides of the steaks…

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Simple rub of olive oil and chili powder…

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Put a little bit of the rub on the steaks. (Hint: it’s fairly spicy, so be careful how much you put on the meat.)

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Rub the chili powder/oil mixture onto both sides of the meat, before cooking.

I put the salad dressing in the refrigerator to chill, and I set the meat aside until I was ready to grill it. Now it was time to chop the fresh veggies and fruit.

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Cut the top and bottom peel off of an orange. Then cut down the sides of the orange, removing all peel and white “pith”. You’ll be left with something that looks like this. Use a sharp knife and cut between each of the sections and remove the orange slices for the salad. Get the white membrane cut off the orange slices. It’s not too difficult.

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

This ugly thing is a jicama. It has the texture of a raw potato. Use a sharp knife and cut the peel off; slice the jicama into 1 inch slices, then cut into cubes.

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Cut the jicama into slices, then cut into small cubes.

I cubed the jicama, sectioned the orange, chopped the tomatoes, and cubed the fresh avocado. I then layered the ingredients (including the feta cheese in sections on top of the romaine lettuce (as you can see from the picture). I then put the platter back into the refrigerator to keep cold while I cooked the steak.  I cooked it per recipe instructions in the broiler of our oven. It was convenient and delicious… next time I make it I will throw the steaks on our Weber grill  for even more smoky taste!

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Here’s the steak right after coming out of the broiler. Let it rest for 5 minutes, then cut into small cubes.

After the steaks have cooked, it is important to let the meat rest for about 5 minutes. This will keep most of the good juices inside the meat, instead of all over the pan. Once the meat has rested, cut it into bite sized cubes. Remove the salad from refrigerator, and assemble the salad, as shown (It sure is pretty to look at!). Pour dressing over the top of salad and toss  to combine. That’s it!

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Here’s the lay of the land: Romaine lettuce on bottom of platter, then from left to right: Strips of Feta cheese crumbles, chopped tomatoes, orange slices, steak cubes, jicama cubes, chopped avocado, more steak cubes. Top with salad dressing, toss, and you’re ready for this amazing salad!

Enjoy!  Here’s the recipe…

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!Recipe Source: “Food Network Kitchens Cookbook”, published 2003, The Meredith Corporation, page 78.

Southwestern Cobb Salad with Chili-Rubbed Steak
 
Prep time
Cook time
Total time
 
The flavors of the Southwest permeate this twist on a traditional Cobb Salad. It's delicious!
As Prepared By:
Recipe type: Entree/Salad
Serves: 4 servings
Ingredients
For the dressing:
  • 2 garlic cloves
  • ½ teaspoon salt
  • ⅓ cup mayonaise
  • ⅓ cup buttermilk
  • 1 Tablespoon chipotle hot sauce (I used sauce from a can of adobo chiles)
  • 3 Tablespoons fresh minced cilantro
  • 1 scallion (use the white and green parts of the onion), thinly sliced
  • 1 teaspoon finely grated orange zest
For the steak:
  • 1 tri-tip steak or other sirloin steak ( I used 2 steaks), for a total of about 1¾ pounds meat
  • 1 Tablespoon olive oil
  • 1½ Tablespoons chili powder
For the salad:
  • 1 head Romaine lettuce, torn or chopped
  • 1 ripe avocado
  • 2 ripe medium tomatoes, diced
  • ½ - ¾ cup crumbled feta cheese (can also use Cotija cheese)
  • 1 orange, peeled, cut into sections
  • ½ medium jicama, peeled and cubed (about 1½ cups)
  • Salt and freshly ground black pepper
Directions
  1. Make the salad dressing: Smash the garlic cloves with the flat side of a butcher knife, then sprinkle with salt. Mix together to form a thick paste. Put the garlic "paste" into a msall bowl, then add the rest of the salad dressing ingredients (mayo, buttermilk, chipotle hot sauce, cilantro, scallion and orange zest). Whisk ingredients together until thoroughly combined. Cover and refrigerate.
  2. Prepare the steak: Lightly salt and pepper the steak. In a small bowl, mix the chili powder and olive oil together until combined into a thick paste. Put this on the meat, and rub the spices into both sides of the meat. If you are grilling steak outside, put on grill and cook until medium. If you are going to be broiling the steak (as per recipe), here's what you need to do: Put a broiler rack and pan about 6 inches away from the broiler in your oven. Turn broiler on and let the pans PREHEAT for several minutes before putting the meat on the pan. When the broiler pan is really HOT, add the steak. (You should hear it sizzle as it hits the broiler pan). Cook for 7-8 minutes on each side for medium, turning once. When done, remove the steak to a cutting board. Let the meat rest for about 5 minutes, then cut into cubes.
  3. To make the salad: Halve, seed, peel and cube the avocado. Peel and section the orange. Peel and cube the jicama. Chop the tomatoes. Put the chopped Romaine lettuce onto a large serving platter (or in a large salad bowl). Arrange the feta, chopped tomatoes, orange sections, steak, jicama and avocado in strips on top of the lettuce. Sprinkle with salt and pepper. Pour the salad dressing over the salad, and toss to combine. (if making individual serving plates, use 3 Tablespoons of dressing per salad).
Notes
Serves 6, if you make smaller portion sizes.

Here’s one more to pin to your Pinterest boards!Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

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