SALAD
6 cups (1440 ml) lettuce torn into bite-sized pieces
*Steak strips
*4 boiled eggs, sliced
2 avocados, diced
2 cups (480 ml) chopped tomatoes or cherry tomatoes
*Half of the crumbled bacon
DRESSING
*Half of the Mango Salsa
1∕3 cup (720 ml) olive oil
2 TBSP (30 ml) apple cider vinegar
¼ cup water
*Ingredients made on “Prep Day”
Serves 4
Divide the lettuce among 4 serving bowls.
Layer each bowl with the steak, eggs, avocados, tomatoes, and bacon.
In a food processor, purée the Mango Salsa, olive oil, apple cider vinegar, and water until smooth. If you prefer a thinner dressing, add more water, and process again.
Spoon the dressing over each salad, and enjoy!
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Steak Cobb salad with mango dressing is a prep-day victory: cooked steak, boiled eggs, and mango salsa all staged earlier, then assembled into four generous bowls in minutes. Creamy avocado, juicy tomatoes, and crumbled bacon get draped in a bright mango vinaigrette. It is a full dinner salad that eats like a steakhouse plate.
Pro Tips
- Cut the avocado and toss it with a squeeze of the apple cider vinegar from the dressing. It keeps the cubes green while you build the rest of the bowl.
- Slice the steak against the grain and keep the strips slightly thick — thin shreds disappear under the dressing, while chunky strips stay juicy.
- Purée the dressing in a food processor with the mango salsa rather than whisking. The blended salsa emulsifies into a creamy dressing without any dairy.
- Add more water a tablespoon at a time if the dressing is too thick to pour. It thickens again as it sits, so aim slightly looser than you want.
Frequently Asked Questions
Can I meal prep this steak Cobb salad?
Yes — this is exactly what it is designed for. Keep the cooked steak, eggs, and mango salsa in separate containers and assemble the bowls the day you eat them so the lettuce stays crisp.
What cut of steak works best here?
Flank or skirt steak from the prep-day batch, sliced thin against the grain, has the right chew for a salad. Leftover grilled steak of any kind works just as well.
How long does the mango dressing keep?
About five days in a sealed jar in the refrigerator. Shake or re-whiz it before serving, since the oil and vinegar separate as it sits.
Recipe Card
Ingredients
Method
- Serves 4 Divide the lettuce among 4 serving bowls.
- Layer each bowl with the steak, eggs, avocados, tomatoes, and bacon.
- In a food processor, purée the Mango Salsa, olive oil, apple cider vinegar, and water until smooth. If you prefer a thinner dressing, add more water, and process again. Spoon the dressing over each salad, and enjoy!
