30 mins

Steak Cobb salads with a baguette

Batch Meal

Enough for three meals

Nutrition info

• 3 tbsp butter
• 2 ¼ lbs new york strip steak (9 oz, 9 oz, 9 oz, 9 oz portions)
• 12 eggs
• 3 cups cherry tomatoes
• 18 cups spinach
• ¾ cup pecans
• 1 ¼ cups feta
• ⅓ cup olive oil
• ⅓ cup balsamic vinegar
• 1 ½ baguettes

Directions

• To do ahead:

• Step 1

  Melt butter in a skillet over medium-high heat. Pat strip steak dry and season with salt and pepper. Add to the skillet and cook 3 to 4 minutes per side, or until done to your preferences. Transfer to a cutting board.

  In this recipe

  • 3 tbsp butter
  • 2 ¼ lbs new york strip steak (9 oz, 9 oz, 9 oz, 9 oz portions)
• Step 2

  While steak cools, place eggs in a saucepan and fill with cold water until just submerged. Bring to a boil and simmer 1 minute, then remove from heat and cover. Let sit 8 minutes, then drain.

  In this recipe

  • 12 eggs
• Step 3

  Cut cherry tomatoes in half. Peel and dice eggs. Cut strip steak across the grain of the meat into slices. Refrigerate separately until ready to eat.

  In this recipe

  • 2 ¼ lbs new york strip steak (9 oz, 9 oz, 9 oz, 9 oz portions)
  • 12 eggs
  • 3 cups cherry tomatoes

• At meal time:

• Step 4

  Enjoy together in a bowl with spinach, pecans and feta. Drizzle with olive oil and balsamic before eating. Enjoy with sliced baguette.

  In this recipe

  • 18 cups spinach
  • ¾ cup pecans
  • 1 ¼ cups feta
  • ⅓ cup olive oil
  • ⅓ cup balsamic vinegar
  • 1 ½ baguettes