Grilled Beefstro Cobb Salad Marinating Time: 120 min
Prep & Cook Time: 45 min
Yield: 4 Servings
Ingredients
3 beef shoulder top blade steaks (flat iron)
(about 8 ounces each)
1/3 cup drained oil-packed sun-dried tomatoes with herbs
3/4 cup prepared blue cheese dressing
1/4 teaspoon pepper
4 slices ready-to-serve bacon
1 package (10 ounces) mixed salad greens (about 8 cups)
2 medium avocados, diced
3/4 cup grape tomatoes, cut in half
2 hard cooked eggs, coarsely chopped
Marinade:
1/3 cup sun-dried tomato oil
2 tablespoons prepared blue cheese dressing
Directions
1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Meanwhile place sun-dried tomatoes in food processor container. Cover; process until minced. Combine sun-dried tomatoes, 3/4 cup dressing and pepper in small bowl. Refrigerate, covered, until ready to serve.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once.
4. Meanwhile microwave bacon on HIGH 20 to 30 seconds or until heated; break into pieces.
5. Carve steaks into slices. Arrange salad greens on large serving platter. Arrange steak slices, avocados, grape tomatoes, bacon pieces and eggs in rows over greens. Serve with dressing.
Tips
For a lighter variation, substitute 1 beef top sirloin steak, cut 3/4 inch thick (about 1-1/4 pounds) for shoulder top blade (flat iron). Grill 13 to 16 minutes for medium rare doneness, turning once. Substitute re-hydrated sun dried tomatoes for tomatoes packed in oil; reduced calorie blue cheese dressing for regular dressing; decrease bacon and avocado by half.
The sun-dried tomatoes can be minced by hand using a sharp knife, if desired.
Credit
Patricia Harmon, PA - www.beefcookoff.org
