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Grilled Beefstro Cobb Salad

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“From National Beef Cookoff.”
2hrs 15mins

Ingredients Nutrition

  • 3 (8 ounce) beef shoulder top blade steaks or 3 (8 ounce) flat iron steaks
  • 13 cup drained oil-packed sun-dried tomatoes with herbs
  • 34 cup prepared blue cheese dressing
  • 14 teaspoon pepper
  • 4 bacon, cooked and broken into pieces
  • 1 (10 ounce) package mixed salad greens (about 8 cups)
  • 2 medium avocados, diced
  • 34 cup grape tomatoes, cut in half
  • 2 hard-boiled eggs, coarsely chopped
  • Marinade
  • 13 cup sun-dried tomato oil
  • 2 tablespoons prepared blue cheese dressing


  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 (145°F) to medium (160°F) doneness, turning occasionally.
  4. 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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