Grilled Beefstro Cobb Salad
Ready In: 2 hrs 15 mins
Serves: 4
Ingredients
- 3 (8 ounce) beef shoulder top blade steaks or 3 (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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