Shrimp and Steak Cobb Salad
This loaded surf-and-turf-inspired Cobb salad features smoky grilled shrimp, corn, and steak atop romaine, eggs, avocado, and cheddar cheese.
Ingredients:
- 1/4 cup white wine vinegar
- 2 tablespoons whole-grain dijon mustard
- 1 1/2 teaspoons honey
- 1 large garlic clove, grated (about 3/4 teaspoon)
- 1/2 cup olive oil
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 8 ounces peeled and deveined raw large shrimp, tail-on
- 1 teaspoon smoked paprika, divided
- 1 1/4 teaspoons kosher salt, divided, plus more to taste
- 3/4 teaspoon black pepper, divided, plus more to taste
- 3 tablespoons extra-virgin olive oil, divided, plus more for grill
- 8 ounces strip steak (about 3/4 inch thick)
- 2 medium (8-ounce) ears fresh yellow corn, shucked
- 1 (6-ounce) romaine heart, chopped (4 cups)
- 3 cups watercress (about 1 5/8 ounces)
- 1 cup multicolored cherry tomatoes, halved
- 2 large hard-cooked eggs, peeled and quartered
- 1 medium-size (6-ounce) firm-ripe avocado, chopped
- 4 ounces aged sharp white cheddar cheese, cubed (about 1 cup)
Direction
- Whisk together vinegar, mustard, honey, and garlic in a small bowl until combined. Slowly whisk in oil until emulsified. Whisk in salt and pepper. Set aside.
- Preheat grill to high (450°F to 500°F). Place shrimp in a medium bowl. Add 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon oil. Toss to coat. Sprinkle steaks evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/2 teaspoon smoked paprika; drizzle steak with 1 tablespoon oil. Drizzle remaining 1 tablespoon oil over corn; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.
- Place shrimp on oiled grates, and grill, covered, until shrimp are opaque and lightly charred, 1 to 2 minutes per side. Transfer shrimp to a plate. Add steak to grill, and cook, covered, turning once halfway through cooking time, until a thermometer inserted in thickest portion of steak registers 130°F, about 3 minutes per side. Move to plate with shrimp, and let rest for 5 minutes. Add corn to grill; cover and grill, turning occasionally, until charred, about 8 minutes.
- Cut kernels from corn cobs; discard cobs. Slice steak against the grain. Arrange corn kernels, romaine, watercress, tomatoes, eggs, avocado, and cheese on a platter. Add grilled shrimp and steak. Drizzle salad evenly with dressing, and serve immediately.
