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Sizzled Date Cobb Salad

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Sizzled Date Cobb Salad – Steak, Avocado & Natural Delights® Medjool Dates

The Sizzled Date Cobb Salad is a flavorful twist on a classic, packed with savory steak, creamy avocado, hard-boiled eggs, and crisp romaine, all balanced by the natural sweetness of Natural Delights® Medjool Dates. Crispy sizzled dates add caramelized depth, while a homemade sweet onion dressing ties every element together. Finished with cherry tomatoes, red onion, and blue cheese crumbles, this salad is hearty, satisfying, and perfect for a nutritious lunch or dinner.

 

 

Recipe by Cara Harbstreet

Ingredients

  • Salad
  • 8 oz flank steak, seasoned with salt and pepper to taste
  • 2 eggs, hard boiled
  • 5-6 pitted Natural Delights Medjool dates
  • 1 tbsp olive oil
  • 1 heart of romaine, chopped (or at least 5-6 oz of your favorite leafy greens)
  • ½ avocado, sliced or diced
  • 1 cup cherry tomatoes, halved
  • ¼ red onion, sliced
  • ¼ cup blue cheese crumbles
  • Sweet Onion Dressing
  • ½ Vidalia onion
  • 2 ½ tbsp Dijon mustard
  • 2 tbsp apple cider vinegar or white vinegar
  • 2 Natural Delights Medjool dates, pitted and soaked in warm water for 5 minutes
  • 1 tsp poppy seeds
  • ⅓ to ½ cup olive oil
  • Pinch of salt

Find "12 oz Organic Pitted Medjool Dates" in a Store

Preparation

  1. Start by soaking two pitted Medjool dates in warm water. Once softened, add them the bowl of a food processor or blender along with the onion, vinegar, mustard, poppy seeds, and salt.
  2. Pulse to combine, then blend on a low speed as you slowly add the olive oil through the spout. Once combined, blend on high speed until smooth. Transfer to a small jar or bottle and keep in the fridge until ready to serve.
  3. Meanwhile, add the eggs to a small saucepan and cover with water. Bring to a boil and simmer for 8 minutes. To avoid overcooked eggs, transfer the hard-boiled eggs to an ice bath to cool.
  4. Slice the Medjool dates crosswise into thin pieces. Heat the olive oil to a nonstick skillet over medium heat, then add the dates. Gently shake the skillet or flip the dates with a spatula to avoid scorching. Once the dates darken and start to develop crispy edges, transfer to a plate to cool.
  5. Use the same skillet to sear the seasoned steak. Cook 3-4 minutes on each side, or until cooked to 145 degrees F in the center. Remove from heat and allow the steak to rest on a cutting board.
  6. As the steak rests, prep the remaining vegetables by slicing the onions, tomatoes, and avocado. Peel the hard boiled eggs and discard the shells, then sliced into halves or quarters.
  7. Slice the steak against the grain into thin strips. To build the salad, arrange the romaine lettuce on a serving platter or in salad bowls. Top with the red onion, tomatoes, avocado, hard boiled egg, sliced steak, sizzled dates, and blue cheese crumbles. Drizzle the sweet onion dressing over the top and serve.
  8. Note: As written, the salad dressing will yield more than two servings. Store the extra dressing in the refrigerator. Use within 3-4 days for best results, stirring before serving again.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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