I swear there is a bed of field greens under this heaping pile of grilled, spicy goodies right here.
Say hello to a gigantic bowl of color and grilled everything. Not sure about you but I have a bit of a ‘go big or go home’ attitude when it comes to a cobb salad. Like a Cheesecake Factory sized salad mentality. You feel me? Just look at that rainbow of cobb salad goodness!
You’ve got a bit of everything. You’ve got your creamy, your crunchy, your smoky, your fresh, your tang. Nothing is left behind here. Grilled corn? Check. Roasted black beans? Check. Heirloom tomatoes? Check. Avocados, pungent blue cheese, green onions and cilantro? Check, y’all!
Oh also, crispy bacon. Wow I almost forgot to mention the bacon. Is that even humanly possible?
Can I tell you I had every intention of doing that whole fanned out sliced avocado thing that is the ultimate eye catcher? Much to my dismay, when I opened my avocado it was complete mush so I had to use leftover scoops of guacamole I made a few days back. The struggle was so real considering how bomb it would have looked in this salad. I’m still not over it. Tears were shed.
…moving on. To add a twist to this very classic and standard salad, I’ve spiced it up.
Instead of the typical chicken, whip up this simple cajun spice marinade and grill some flank steak. Feel free to use the store bought cajun spice mixes but this one will not disappoint. Quick tip: I would seriously recommend using grass-fed steak. The flavor and texture is the best and it’s so much better for you!
Throw some homemade chipotle-lime vinaigrette on top and you have yourself and out of this world flavor bomb salad.
Oh yes, this cobb salad is big-time flavor. Put a spin on the traditional and try this one out. If you add any of your touches, I’d love to hear about it!
- field greens (to your liking)
- 2 corn on the cob, grilled
- 5 strips bacon
- 3/4 cup black beans, roasted
- 1 cup heirloom tomatoes, chopped
- 1/2 cup blue cheese
- 2 green onions, chopped
- 2 avocados, sliced
- salt and pepper, to taste
- 1 lb flank steak
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp cayenne pepper
- 2 tsp paprika
- 1 tsp onion powder
- 2 tsp oregano
- 1 tsp thyme
- 1 tsp chili flakes
- 1 tsp cumin
- 1 tbsp olive oil
- 1 tbsp vegetable oil
- salt and pepper
- 2 tbsp chipotle mayo (or regular mayo)
- 1 tsp garlic powder
- 1 tbsp cilantro, finely chopped
- 1 tbsp fresh lime juice
- 1 tbsp chipotle powder
- 3 tbsp olive oil
- 1 tbsp sauce from chipotle in adobo (optional)
- Wrap the corn in foil and bake at 375ºF for 20 minutes. While they’re cooking, roast the black beans on a pan on low heat and cook the bacon.
- Remove the corn, sprinkle with salt and pepper and grill it on a stove top until cooked through.
- Cut the corn off of the cob, put in a bowl with the field greens and all other salad ingredients.
- Heat the oven at 350ºF. Mix all of the spices and olive oil in a small bowl.
- Put the stove on high heat. Add the vegetable oil to a grill pan. While the stove is heating, sprinkle salt and pepper on the steak. Place steak on the grill pan and sear the outside (about 2-3 minutes on each side). Remove steak and place on top of a large piece of foil.
- Lather the steak with the cajun spice marinade and cover the steak completely with the foil. Place on a baking sheet and cook in the oven for another 18-20 minutes or until the inside is no longer red. Serve on top of the salad.
- Whisk all ingredients in a small bowl and drizzle on top of the salad.