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Nutrition Facts
Serving Size 380 g
(Approx. 6 Servings)
Amount Per Serving
Calories 440 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 195 mg 65%
Sodium 750 mg 31%
Total Carbohydrate 19 g 6%
Dietary Fiber 10 g 40%
Sugars 5 g
Protein 29 g
Vitamin A 120% Iron 20%
Vitamin C 60% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Ribeye Cobb Salad
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
6  People


Recipe makes 6 Servings

12 Oz ribeye steaks
1/2 Tsp kosher salt
1/2 Tsp cracked black pepper
2 bag H-E-B Organics Hearts of Romaine
1 bunch radishes, tops and roots discarded, washed & sliced thinly
1/2 cup(s) bacon, cooked crispy & crumbled into pieces
1 can artichoke hearts, rinsed & drained
4 large eggs, hardboiled, peeled & chopped
1 large avocado, diced
1 cup(s) crumbled blue cheese
1/2 cup(s) sour cream
1 medium shallot, minced
1 garlic clove, minced
1 Tsp fresh lemon juice
1/3 cup(s) low fat cultured 1% buttermilk
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Pre-heat grill to medium-high.
Place steaks on a sheet pan lined with parchment paper and season both sides of meat with salt and pepper. Let sit at least 20 minutes before grilling.
Grill steaks to desired doneness, approximately 6 to 8 minutes per side for medium rare (135ºF). Set aside to rest.
In a large bowl combine romaine lettuce, radishes, bacon and artichokes.
Place chopped hard-boiled eggs and avocado in a separate bowl for garnishing individual salads.
To make the blue cheese dressing, place blue cheese, sour cream, shallots, garlic, lemon juice and buttermilk in a food processor and pulse until smooth (or whisk by hand for a more rustic dressing). Season to taste with salt and pepper.
Slice steak into thin strips and add to salad. Add dressing, avocado and hard-boiled egg to each salad as desired. Serve.


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