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    Home » salad » Have a Cow, Man: Southwest Steak Cobb Salad

    Have a Cow, Man: Southwest Steak Cobb Salad

    Sep 25, 2016 · 14 Comments

    Jump to Recipe·Print Recipe

    This is a sponsored post on behalf of Ontario Corn Fed Beef. Thanks for supporting the brands that help to keep the Crumb test kitchen running! All opinions are entirely my own, as always.

    And just like that, it's fall. At least, that's what my calendar says, though I'm still refusing to accept that summer is well and truly over.

    Southwestern Steak Cobb Salad

    Sure, I may have packed away my light summer dresses and put on a pair of socks this morning for the first time in months, but it's going to be strawberries and peaches and corn in my kitchen for at least a week or two before I'm willing to finally move on to squash and apples and pears.

    Southwest Steak Cobb Salad is Summertime in a Bowl

    That includes chowing down on big fat bowls of this Southwest-inspired take on the classic Cobb salad.

    It's got all my favourite summertime flavours, like cherry tomatoes, buttery avocado, and sweet corn niblets, drizzled with a creamy sriracha-spiked ranch dressing that really ties everything together.

    And of course, I haven't forgotten any of the other components of a proper Cobb, including a big pile of romaine lettuce, crispy bacon bits, crumbled blue cheese and hard-boiled eggs.

    The crowning touch, though, is thin strips of juicy medium-rare steak fresh off the barbecue, which is simply seasoned with a Southwest spice blend that accentuates (rather than overpowers) the flavour of the beautiful Ontario Corn Fed Beef.

    Grilling Steak Southwestern Steak Cobb

    Choosing the Best Steak for Southwest Steak Cobb Salad

    When it comes to salad, my hands-down favourite is strip loin steak. It's great because it's a relatively affordable cut compared to most other grilling steaks, but it's still juicy, tender and full of flavour.

    That said, flank, skirt, flatiron or ribeye steak all work just fine - just adjust your grilling time to accommodate the thickness of your chosen cut.

    This particular steak was a thick, beautifully marbled strip loin steak that came home with a few weeks ago, after I spent the day with the crew from Ontario Corn Fed Beef learning about all the hard work and high standards that go into raising their certified beef.

    Southwestern Steak Cobb Salad

    A Fork to Farm Adventure

    My beefy adventure started off at the meat department at Zehr's in Barrie, where the store's meat department told us all about the benefits of beef and taught us how to spot Ontario Corn Fed Beef on the shelf. We also had a little fun with the fridge in their dairy section, which moos whenever you open the door.

    From there, we traveled to Georgian Downs Casino for an amazing steak dinner with all the trimmings, including mashed potatoes and fresh vegetables.

    And then it was back on the road, to spend the afternoon touring a cattle feedlot to learn about the special feed that's used by Ontario Corn Fed Beef, and a breeding farm to meet some cows and calves. Not my usual Saturday, to say the least!

    Cows in a Field

    Along the way, we met some very happy, well-cared-for cattle, and a lot of people who are seriously passionate about good beef.

    I owe a big thanks to everyone involved, including John from Ontario Corn Fed Beef, Steve from the Zehr's meat department, farm manager Paul and his team at Shaus Land and Cattle, and farmer Bob and his family at Gilbrea Farm.

    (And lest I forget a shout-out to Meghan from Grain Farmers of Ontario, who came along for the ride to talk to us about corn and who was a great source of grain-related trivia.)

    At the Feedlot

    Shopping for Ontario Corn Fed Beef

    Ontario Corn Fed Beef is sold exclusively here in Ontario at Loblaws, Zehrs, Real Canadian Superstore, Independent and Valu-Mart stores.

    Make sure to check for the OCFB sticker when you're buying beef - you'll know you're getting great tasting, high quality AA or AAA grade beef, and that you're supporting your local Ontario farmers while you're at it.

    I'll be working some more with Ontario Corn Fed Beef over the next few months, and while I'm sad to see summer is on its way out, I'm also excited for the possibilities that the cold weather brings.

    Cold weather means comfort food, so I'm dreaming of roast beef, beef stew, pot roast, and heck, maybe even more steak... the end of summer doesn't mean the end of barbecue season, after all. It just takes a little longer to preheat the grill, is all.

    Southwestern Steak Cobb

    More Delicious Beef Recipes

    Here are all the other recipes I created to show off the versatility of Ontario Corn Fed Beef:

    • Chunky Chuckwagon Chili
    • Foolproof Never-Fail Eye of Round Roast
    • Healthier Ginger Beef Stir Fry
    • Soy-Braised Korean Short Ribs

    //

    Print
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    Southwestern Steak Cobb Salad

    Southwest Steak Cobb Salad


    • Author: Isabelle Boucher (Crumb)
    • Total Time: 30 mins
    • Yield: 4 1x
    Print Recipe
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    Description

    This southwest-inspired variation on the classic Cobb salad uses tender strips of grilled steak in lieu of the more traditional chicken. Could there be a more perfect way to hang onto summer for just a little while longer? I think not.


    Ingredients

    Scale

    Sriracha Ranch Dressing:

    • ½ cup buttermilk
    • ¼ cup mayonnaise
    • 1 tbsp sriracha sauce
    • 1 tsp lime juice
    • ½ tsp salt

    Southwest Spiced Steak:

    • 1 lb Ontario Corn Fed strip loin steak
    • 2 tsp chili powder
    • 1 tsp ground chipotle
    • 1 tsp salt
    • ½ tsp ground cumin

    Cobb Salad:

    • 6 cups roughly chopped romaine lettuce
    • 2 hard boiled eggs, cut into wedges
    • 1 small ripe avocado, rougly chopped
    • 1 cup cherry tomatoes, halved
    • ½ cup corn niblets, thawed if frozen
    • 1 large shallot, thinly sliced
    • 3 strips bacon, crisp fried and crumbled
    • ½ cup crumbled blue cheese
    • Chopped cilantro, for garnish

    Instructions

    Prepare the Dressing:

    1. In a small bowl, whisk together the buttermilk, mayonnaise, sriracha sauce, lime juice and salt until combined. Pour into a jar and chill until ready to use.

    Grill the Steak:

    1. Preheat a lightly-oiled gas or charcoal grill to medium-high (or use a lightly oiled grill pan set over high heat). In a small bowl, stir together the chili powder, chipotle, salt and cumin. Pat the steak dry, and season generously all over with the spice blend.
    2. Grill the steak over direct heat for 5 minutes on each side for medium-rare, or keep grilling to your preferred level of doneness. Transfer to a cutting board, and let rest for 5-10 minutes before cutting into thin slices.
    3. To assemble the salad, make an even layer of romaine on a large serving platter or salad bowl, and drizzle with about half of the dressing. Arrange the remaining ingredients on top of the lettuce, then drizzle with the remaining dressing and finish with a sprinkling of chopped cilantro.
    • Prep Time: 20 mins
    • Cook Time: 10 mins
    • Category: Main
    • Cuisine: American

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    Comments

    1. Aly ~ Cooking In Stilettos says

      October 2, 2016 at 11:17 pm

      This salad is EVERYTHING - I am loving the southwest flavors! I agree - I'm not ready to greet fall just yet.

      Reply
    2. Julia says

      October 1, 2016 at 12:39 am

      It is great to support local anything. I strongly believe that if we all lived this way, the world would be such a different and better place. That being said, I know it is easier said than done. The salad looks delicious. I never think to put any kind of meat in salads and I don't know why. This one looks mouthwatering.

      Reply
    3. [email protected] says

      September 30, 2016 at 10:24 pm

      I'm happy to herald the arrival of autumn flavours and produce, but I'll admit that I'm never quite ready to say goodbye to all those summer flavours. It's funny too, because right now, here on the West Coast, I can still get local plums and watermelon... so nature is on our side... right? Right? In any case, I love the flavours you've worked with here, and it's always great to know more about where your meat is coming from! And that sriracha dressing sounds like a perfect way to top things off!

      Reply
    4. Kirsten/ComfortablyDomestic says

      September 30, 2016 at 3:56 pm

      Any tour that includes happily raised cows is a winner in my book. A good Cobb salad is so satisfying!

      Reply
    5. Diane says

      September 30, 2016 at 1:47 pm

      Nicoise comes to mind when you think of a composed salad- but it's great to be reminded of Cobb. Your take on this is very contemporary and creative. Like you I haven't yet had my fill of summer corn! Thx for sharing your ideas!

      Reply
    6. Erin @ Texanerin Baking says

      September 30, 2016 at 1:13 pm

      Yum. That is some delicious looking beef! I love what you did with it. :)

      Reply
    7. Brenda @sugarfreemom says

      September 30, 2016 at 11:25 am

      I am a true carnivore! This recipe is perfect for me, right up my alley!

      Reply
    8. Carrie says

      September 30, 2016 at 10:45 am

      Oh yes - love a good Cobb Salad! This variation looks amazing and salad for dinner is perfect any time of year!

      Reply
    9. Karen Ahmed says

      September 30, 2016 at 10:40 am

      Now this is a salad!!!! I absolutely hate blue cheese(too stinky for me) what can I sub?

      Reply
    10. Angie says

      September 30, 2016 at 9:32 am

      This salad looks so perfect and next time I'm in your area, I'll know what beef to purchase!

      Reply
    11. The Food Hunter says

      September 29, 2016 at 5:55 pm

      I love this post! How fun and delicious

      Reply
    12. Ashley @ Wishes & Dishes says

      September 29, 2016 at 4:55 pm

      I'm totally not excepting that summer is over either! I love salads all year round!

      Reply
    13. Liz says

      September 29, 2016 at 3:25 pm

      Swooning over this spectacular salad! Next time we grill, there needs to be an extra steak in the mix so I can make this winner!!!

      Reply
    14. Mardi (eat. live. travel. write.) says

      September 26, 2016 at 11:53 am

      Isabelle this looks wonderful - I love a good Cobb salad and this looks like the perfect way to tie summer to autumn.

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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