AIP Friendly Beef Cobb Salad

Total time50 min

Prep time25 min

Cook time20 min

This hearty, produce-packed salad is the kind of meal that feels indulgent while checking every box for an elimination-style way of eating. Seared strip steak seasoned with turmeric and ginger sits alongside crispy uncured bacon, creamy avocado, roasted beets, cool cucumber, and peppery radish slices — all fanned out over a generous bed of romaine. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, honey, and fresh thyme, so there are no hidden additives or off-protocol ingredients to worry about. One of the trickier parts of eating this way is finding satisfying, restaurant-quality meals that don't require a long list of substitutions, and this one delivers without any workarounds. The steak gets a proper hard sear in a hot skillet, building a deep brown crust that makes every bite genuinely craveable. Roasting the beets ahead of time (or grabbing vacuum-packed cooked ones) keeps the weeknight assembly fast and stress-free. Serves four, and it's the kind of platter that looks impressive enough to put on the table for guests.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the steak

2 strip steaks (about 8 oz each)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 tsp fine sea salt, divided
½ tsp ground turmeric
¼ tsp ground ginger

For the bacon

6 slices uncured pork bacon, no added spices

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
1 tsp honey
Ingredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp fresh thyme leaves
¼ tsp fine sea salt

For the salad

2 small heads romaine lettuce, chopped (about 8 cups)
2 avocados, pitted and sliced
1 english cucumber, sliced into half-moons
2 medium beets, roasted, peeled, and diced
4 radishes, thinly sliced

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
If roasting beets from raw, preheat the oven to 400°F (205°C). Wrap each beet individually in foil and roast directly on the oven rack for 45–55 minutes, until a knife slides through the center with no resistance. Unwrap, let cool enough to handle, then rub off the skins with a paper towel. Dice and set aside. (Pre-roasted or vacuum-packed cooked beets can be used to skip this step.)
2
Pat the strip steaks dry with paper towels. Rub both sides with the olive oil, then season evenly with 3/4 tsp of the sea salt, the turmeric, and the ginger.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!