You’ll enjoy this Southwestern Cobb Salad, featuring chili-rubbed steak, crisp Romaine lettuce, crumbled feta, orange segments, crunchy jicama, juicy tomatoes, creamy avocado, and a bright, tangy dressing.
Scroll down for the printable recipe card at the bottom of the page.
Why This Southwestern Cobb Salad Works So Well
This entree salad balances bold and fresh flavors with varied textures. The chili-rubbed steak gives a smoky, spicy note while orange zest in the dressing adds brightness. Crunchy jicama and ripe avocado provide contrast, and crumbled feta brings tang and richness. It’s an attractive, easy-to-prepare dish that works as a satisfying main course.
Make the Dressing
Start with the dressing so it can chill while you prepare the rest. The dressing combines garlic, salt, mayonnaise, buttermilk, a touch of chipotle or adobo, minced cilantro, thinly sliced scallion, and a teaspoon of finely grated orange zest. Whisk these ingredients until smooth, cover, and refrigerate. The orange zest gives the dressing a fresh, citrus lift that pairs beautifully with the steak and fruit.
Prepare the Chili Spice Rub for the Steak
Whisk together olive oil and chili powder to form a thick paste. Lightly season the steak with salt and pepper, then rub a thin layer of the chili paste onto both sides of the meat. The rub is fairly spicy, so adjust the amount you use to taste.
How to Section Oranges
Peel the orange by removing the top and bottom, then slice away the peel and pith down the sides. Use a sharp knife to cut between the membranes and release clean orange segments. Removing the white membrane ensures bright, tender pieces for the salad.
Preparing Jicama
Peel the jicama carefully with a sharp knife; it resembles a raw potato once peeled. Slice into 1-inch rounds and then cut those into small cubes. The jicama adds a pleasant, crisp texture and mild sweetness to the salad.
Assemble the Salad
Chop and prep all the produce: tear or chop Romaine, cube the avocado, dice the tomatoes, section the orange, and cube the jicama. Arrange the Romaine on a large platter or bowl, then lay the prepared ingredients in neat rows or strips for an attractive presentation. Reserve a space to add the steak after cooking. Cover and refrigerate the layered salad while you cook the meat.
Cook the Steak
You can grill or broil the chili-rubbed steak. For broiling, place a broiler rack and pan about 6 inches from the heat source and preheat well. Broil the steak for approximately 7–8 minutes per side for medium, listening for a good sizzle when it hits the hot pan. Remove from heat and let rest about 5 minutes to retain juices, then cut into small cubes.
Final Assembly and Serving
Remove the salad from the refrigerator and add the steak cubes. A suggested row order from left to right is: feta, chopped tomatoes, orange sections, steak, jicama, avocado, and an extra row of steak if you like. Season with salt and freshly ground black pepper. Pour the chilled dressing over the salad and toss gently to combine, or serve the dressing on the side. For plated servings, use about 3 tablespoons of dressing per plate.
This Southwestern Cobb Salad is a complete, flavorful dinner salad that combines spice, freshness, creaminess, and crunch. It’s perfect for a colorful weeknight meal or for serving guests. Enjoy!
Recipe Card
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/3 cup mayonnaise
- 1/3 cup buttermilk
- 1 Tablespoon chipotle hot sauce (or sauce from canned adobo chiles)
- 3 Tablespoons fresh minced cilantro
- 1 scallion, white and green parts thinly sliced
- 1 teaspoon finely grated orange zest
- 1.75 pounds tri-tip or sirloin steak (about 1 3/4 pounds)
- 1 Tablespoon olive oil
- 1.5 Tablespoons chili powder
- 5 cups Romaine lettuce, torn or chopped
- 1 ripe avocado, cubed
- 2 ripe medium tomatoes, diced
- 1/2 cup crumbled feta (or Cotija)
- 1 orange, peeled and sectioned
- 1/2 medium jicama, peeled and cubed (about 1 1/2 cups)
- Salt and freshly ground black pepper, to taste
- Make the dressing: Smash the garlic with the flat side of a knife and sprinkle with salt to form a paste. Combine the garlic paste with mayonnaise, buttermilk, chipotle sauce, cilantro, scallion, and orange zest. Whisk until smooth, cover, and refrigerate.
- Prepare the steak: Season the steak lightly with salt and pepper. Combine chili powder and olive oil into a thick paste and rub onto both sides of the meat. Grill to desired doneness or broil about 7–8 minutes per side for medium, using a preheated broiler pan about 6 inches from the heat. Let the steak rest 5 minutes, then cut into cubes.
- Assemble the salad: Halve, seed, peel, and cube the avocado. Peel and section the orange. Peel and cube the jicama. Chop the tomatoes. Place Romaine on a large platter, arrange the feta, tomatoes, orange sections, steak, jicama, and avocado in strips across the lettuce, and season with salt and pepper. Pour dressing over the salad and toss gently to combine, or serve the dressing on the side. For individual servings, use about 3 tablespoons of dressing per plate.
This recipe can be stretched to serve six if you portion slightly smaller servings.
