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Dec 15, 2012 09:42 AM

Cobb salad with steak

I have a hankering for Cobb salad but not with the classic ingredients so I guess not technically a Cobb salad, but a version if you will. I plan to toss in tomatoes, eggs, avocado, bacon, cheese and in our house we always mix with ranch dressing. I'm pretty set on the salad "accessories" but can't decide on the main protein. I usually marinate chicken breasts in olive oil and roasted garlic to top the salad but not really in the mood for chicken and been craving beef as of late. Luckily, I've been trying to clean out the freezer and discovered a few bison sirloin steaks which should be put to good use soon. Would it work to slice thinly, marinate overnight in olive oil, roasted garlic and S&P and then saute quickly? I usually sear steaks so I'm not sure how to cook them in other preparations without ending up with a overcooked, tough result.

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  1. marinate and cook whole pieces. let rest, then slice after cooking. you'll have a much juicier meat this way.

    3 Replies
    1. re: hotoynoodle

      OK, great thanks. And, just chill in the fridge until ready to use?

      1. re: fldhkybnva

        chill in fridge, but let it sit at room temp about an hour before cooking. meat cooks better when it's not super cold.

        1. re: hotoynoodle

          Oh I meant I was going to cook ahead and then chill until an hour before and let come to room temp.

    2. Whoa - Buffalo is a very low fat meat and dries out very quickly. I would not slice it ahead, instead cook the whole steak to your desired doneness (hopefully medium or less, well done buffalo is not very good.) Also cook it under moderate heat, not high heat like a sauté. It will cook faster than beef show watch it carefully, once it's done take it off and let it rest and then slice it for the salad.