Steak Cobb Salad With Cilantro-Lime Vinaigrette

Steak Cobb Salad With Cilantro-Lime Vinaigrette

Cobb salad recipe and content provided by Brent Totty

Cobb salad is the salad even salad-haters like. Meat, egg, avocado, and bacon make it one of the heartiest salad recipes out there — thanks to all the fat. Unfortunately, most Cobb salads — loaded with nitrate-filled bacon, non-pasture-raised eggs, cheese, conventionally raised chicken, and canola-oil-filled dressings — contain the wrong type of fat to make it a truly healthful dish.

By being mindful of your ingredients, you can drastically upgrade your Cobb salad and make it Bulletproof. Using grass-fed beef instead of chicken, swapping cheese with cauliflower, and eliminating canola oil lowers inflammation, increases omega-3 fatty acids, and increases fiber. Salads also provide an incredible canvas for creativity, adding any side of vegetable, nut, protein and fat source can completely change the taste and feel of the dish you are having. Try adding diced sweet potatoes to this recipe for your next carbohydrate refeed meal.

Steak Cobb Salad With Cilantro-Lime Vinaigrette

Steak Cobb Salad Recipe with Cilantro Lime VinaigretteStart to Finish: 25 (20 mins active)


  • 3 ounces grass-fed hanger steak
  • 1 teaspoon avocado oil
  • 1 pasture-raised egg
  • 1 slice pasture raised bacon
  • 1 cup riced cauliflower
  • 1/2 avocado
  • 1 cup arugula
  • 1 cup mixed greens
  • 2 tablespoons olive oil
  • 1 teaspoon Brain Octane Oil or MCT oil
  • ½ teaspoon lime juice
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon sea salt
  • ¼ cup diced cilantro


Bacon Cauliflower Rice

  1. Add minced bacon to a pan over medium heat, cook until no longer translucent
  2. Add cauliflower rice to the pan and cook for 4 minutes

Grass-Fed Hanger Steak

  1. Pat the steak dry and salt both sides generously
  2. Add avocado oil to pan over medium heat
  3. Add steak to the pan and cook for 4 minutes a side
  4. Let the steak rest for 5 minutes and then slice against the grain

Soft-Boiled Egg

  1. Bring 6 cups of water to rolling boil
  2. Set eggs into the water, cover and cook for 7 minutes

Cilantro-Lime Dressing

  1. Add lime juice, apple cider vinegar, sea salt, cilantro, brain octane and olive oil in a food processor and blend until there are no more large chunks of cilantro.


  1. Add mixed greens, arugula and all toppings in a bowl and toss

Serves: 1

Nutritional Information (per serving):

  • Calories: 767
  • Protein: 35g
  • Carbs: 18g
  • Fiber: 10g
  • Sugar: 2g
  • Fat: 63g
  • Saturated Fat: 16g
  • Polyunsaturated: 6g
  • Monounsaturated: 36g
  • Trans fat: 0g
  • Cholesterol: 259mg
  • Sodium: 950mg
  • Potassium: 463mg
  • Vitamin A: 7mg
  • Vitamin C: 12mg
  • Calcium: 3mg
  • Iron: 9mg