Food Recipes Salads Shrimp and Steak Cobb Salad 5.0 (1) 1 Review This loaded surf-and-turf-inspired Cobb salad features smoky grilled shrimp, corn, and steak atop romaine, eggs, avocado, and cheddar cheese. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on August 6, 2024 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time: 30 mins Total Time: 50 mins Servings: 4 to 6 This salad is a thriller for any griller. Our kitchen crew added a pop of extra flavor to the surf and turf elements — as well as the corn — with a double hit of flame-charring and smoked paprika. Add a jammy egg, and BAM! All other Cobbs are down for the count.Surf-and-turf aficionados will be drawn to this plentiful and impressive salad. Smoky grilled shrimp, corn, and strip steak are arranged platter-style with chopped romaine, jammy hard-cooked eggs, avocado, and chunks of nutty, sharp cheddar cheese. The salad is ideal for feeding a crowd — most of the elements can be prepped in advance or fully made ahead. The shrimp, corn, and steak can be grilled and served warm but are equally delicious if cooked in advance and served chilled or at room temperature. A whole-grain mustard vinaigrette ties all the elements of this hearty dinner salad together. Frequently Asked Questions What makes it a Cobb salad? A classic Cobb salad always consists of chopped romaine lettuce with boiled eggs, avocado, blue cheese, bacon, tomatoes, and chicken (or other protein), dressed in a vinaigrette. What is the difference between a chef salad and a Cobb salad? A chef salad is similar to a Cobb salad but features a few different ingredients; a chef salad calls for cucumbers instead of avocado, and chopped ham rather than bacon. Note from the Food & Wine Test Kitchen While the cheddar cheese cubes lend a fun texture here, feel free to shred it instead for a more even dispersion of cheese. Make ahead The shrimp and steak can be grilled ahead and stored, separately, in airtight containers in the refrigerator. Store the steak and shrimp for up to three days. The corn can be grilled ahead; if preparing ahead of time, cut kernels from the grilled ears and store in an airtight container for up to five days. The dressing can be stored in an airtight container in the refrigerator for up to five days. If needed, whisk to re-mix. Ingredients Dressing 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 Salad 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) Directions Make the dressing 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. Make the salad 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. Originally appeared in Food & Wine magazine, August 2024 Rate It Print