Steak Cobb Salad with Creamy Avocado Cilantro Lime Dressing

To make the salad dressing, combine ingredients in a food processor or a blender. Blend together until smooth. If the consistency is not pourable, add a touch more almond milk. Set dressing aside.

In a skillet, cook bacon over medium-high heat until crispy. Once bacon is nice and crispy, remove from pan and let cool. Break it into crumbles and set aside.

To hard-boil the eggs, place eggs in a pot and cover with cold water by about 1 inch. Bring to a rolling boil, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.

Season steak with kosher salt and pepper and cook in olive oil over medium-high heat until well-browned on both sides, about 6–8 minutes per side, or until internal temperature reaches 145ºF. Once cooked, remove from heat, allow to rest a few minutes, and then slice.

To assemble the salad, start by filling salad bowl with mixed baby greens and then adding the bacon crumbles, diced avocado, fresh tomato, hardboiled egg, garbanzo beans, steak and gorgonzola crumbles in separate, small piles on top.