Whatever the occasion or season, you can easily adapt this salad to what you have on hand: try sweet peppers or snap peas, grilled peaches or fresh raspberries, and shredded Cheddar or blue cheese. A little something for everyone!
Prep Time: 6 hrs (Marinating Time) 30 mins (Prep Time) | Cook Time: 30 mins | Total Time: 7 hrs
No time to marinate? Simply season the Beef Top Sirloin Steak with salt and pepper before grilling and brush with dressing to finish.
Garlic Croutons: Use Furlani Garlic Bread to make homemade croutons for this and many more summer salads. Preheat barbecue to medium-high heat (400˚F/200˚C). Cut Furlani Garlic Bread into 1/2-inch (1 cm) cubes. Arrange bread cubes, in an even layer, in a large foil pan. Place pan off to one side of barbecue and turn off the burners directly under the pan. Cook in closed barbecue, tossing occasionally, for 20 to 25 minutes or until croutons are golden brown and crispy all the way through. Let cool. *Set aside 1 cup (250 mL) for this Cobb Salad. (Let the remaining croutons cool for 2 to 4 hours before transferring to an airtight container to store for up to 1 week.)
Dressing: Whisk together honey, mustard, lime zest, and lime juice in a small bowl. Gradually pour in the oil while whisking until emulsified.
Salad: Pierce steak all over with a fork. Transfer steak and ¼ cup (60 mL) of the dressing to sealable container or freezer bag, coat meat with dressing; seal and refrigerate for 6 to 8 hours. Cover and refrigerate remaining dressing.
Arrange lettuce in an even layer on a large shallow platter. Top with eggs, avocado, tomatoes, strawberries, cucumber, feta, red onion, and bacon. Leave a spot for steak and croutons. (Salad can be covered and refrigerated for up to 1 hour.)
Remove steak from marinade; discard used marinade. Pat steak dry with paper towel and season all over with salt and pepper. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium or 170°F/77°C for well-done). Transfer steak to a cutting board and let rest for 5 minutes.
Slice steak thinly across the grain. Arrange steak and 1 cup (250 mL) reserved croutons over salad; drizzle reserved dressing over top.