Grilled Beefstro Cobb Salad
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 (8 ounce) beef shoulder top blade steaks or (8 ounce) flat iron steaks
- 1⁄3 cup drained oil-packed sun-dried tomatoes with herbs
- 3⁄4 cup prepared blue cheese dressing
- 1⁄4 teaspoon pepper
- 4 bacon, cooked and broken into pieces
- 1 (10 ounce) package mixed salad greens (about 8 cups)
- 2 medium avocados, diced
- 3⁄4 cup grape tomatoes, cut in half
- 2 hard-boiled eggs, coarsely chopped
-
Marinade
- 1⁄3 cup sun-dried tomato oil
- 2 tablespoons prepared blue cheese dressing
directions
- 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.
- 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.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!