Rachs Steak Cobb Salad With Blue Cheese Vinaigrette Recipes

RACH'S STEAK COBB SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Preheat oven to 400˚F
• Arrange bacon on a wire rack-lined baking sheet or slotted pan and bake to very crisp, 17 to 18 minutes
• Chop into 1-inch pieces
• Bring meat to room temperature and pat dry
• Cut into 4 portions and preheat cast-iron skillet over medium-high heat
• Combine rub of salt, pepper, garlic, onion, and red pepper, then season meat on both sides, drizzle with oil and cook 7 to 8 minutes, turning occasionally
• Remove to rest
• Fill a medium bowl with ice and cold water
• Use a vegetable peeler to curl shaved carrot and add to water to tighten curls
• Cut scallions lengthwise, then into 1 inch pieces and soak
• Very thinly slice celery on a bias
• Halve the cucumber lengthwise and slice in same shape or in same manner
• Halve cherry tomatoes
• In a large bowl, combine lettuce, tomatoes, cucumber, and celery
• Drain carrots and scallions and add to salad
• Place dressing ingredients in a food processor
• Pulse to get it going, then process until smooth
• Thinly slice steak against the grain
• Toss salad with dressing
• Arrange on platter or plates and top with steak, sliced hard-boiled eggs dressed with smoked paprika, and bacon