Cobb Salad with Strip Steak

While you could use sirloin or flat iron steaks for this kind of salad, you can get an extra dose of beef flavor and tenderness by using a Strip Steak with the fat cap trimmed after cooking. Whichever cut you choose, you can easily slice them thin for the perfect texture alongside the tomatoes, lettuce, bacon, avocados, and hard-boiled eggs in this Cobb Salad. Nolan recommends a creamy vinaigrette or a traditional ranch dressing with this recipe, which he is known to enjoy as a satisfying lunch when he's in not in the mood for a heavier meal during a busy workday.

SERVES: 4
PREP TIME: 20 minutes
COOKING TIME: 8 minutes

INGREDIENTS

• 12 slices bacon
• 2 pounds Goodstock by Nolan Ryan Strip Steaks (3 steaks)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 heads Romaine lettuce, cut into 1-inch cubes
• 6 plum tomatoes, sliced
• 3 avocados, peeled, pitted, and sliced thin
• 8 ounces sharp cheddar cheese, shredded
• 6 hard-boiled eggs, chopped
• 1 cup chopped scallions
• Creamy dressing of your choice

PROCESS

Nolan's Tip: Don't slice the avocados until you are ready to serve the salad. This way, the avocaods won't turn brown by the time the plates arrive at the table. 

1. Cook the bacon in a frying pan over high heat until crisp. Pat the bacon dry with paper towels. Dice the bacon and set aside.
2. Preheat the grill to high and lightly oil the grill grates.
3. Season the steaks with salt and pepper. Grill the steaks (in batches if necessary) for 5 minutes per side for medium-rare. Transfer the steaks to a cutting board to rest for 10 minutes, then slice into thin strips. 
4. Place the salad ingredients in a large bowl in the following order: lettuce, tomato, steak, avocado, bacon, shredded cheese, chopped egg, scallions. Serve with your favorite salad dressing.

(From The Nolan Ryan Beef & Barbecue Cookbook)