Grilled Ribeye Cobb Salad
Cuisine: American
Author: Kitchens
  • 1 ribeye steak
  • salt and pepper to season steak
  • 1 head Boston or Bibb lettuce, chopped
  • 4 eggs, hardboiled
  • 1 Cup fresh green beans, cut into 1-inch pieces
  • 1 pint cherry tomatoes, halved
  • 1/2 Cup raw walnuts or pecans
  • 4 ounces crumbled blue cheese
Balsamic Vinaigrette:
  • 2 Tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon dry basil
  • 1/4 Cup balsamic vinegar
  • 1/2 Cup olive oil
  • salt and pepper to taste
  1. Heat grill to medium high heat.
  2. Season the ribeye with salt and pepper on both sides.
  3. Place ribeye on grill and cook each side for 5 to 6 minutes.
  4. Remove from grill and let sit, do not cut until you are ready to assemble salad.
  5. Make the balsamic vinaigrette, add Dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined. Set aside.
  6. Next, bring a small pot of water to a boil.
  7. Add fresh green beans cut to pot. Cook for 2 to 3 minutes and immediately throw in an ice bath to shock them and stop the cooking process.
  8. To assemble salad, pull out 4 large dishes and evenly distribute chopped lettuce, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts or pecans, crumbled blue cheese, and chopped ribeye.
  9. Serve with homemade balsamic vinaigrette.
Recipe by Recipes at