Hazelnut Free Beef Cobb Salad
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Learn more →Ingredients
4 servings
For the steak
- 2 strip steaks (about 8 oz each)
- 1 tbsp olive oil
- 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
- 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.
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