Cobb Salad: Double the Meat and Hold the Lettuce!

• 3 cloves garlic, finely chopped
• 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
• 2 tablespoons hot sauce, eyeball it
• 4 tablespoons Worcestershire sauce, eyeball it
• 4 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil, plus some for drizzling
• 2 pounds flank steak
• 8 pieces "thin cut" chicken breast cutlets
• 2 slightly under ripe Hass avocados - dark skinned, but still firm
• 2 vine ripe tomatoes cut into wedges
• 2 bunches watercress, trimmed and roughly chopped
• 8 strips bacon, thick sliced
• 1 lemon, zest and juiced
• 1 tablespoon Dijon mustard
• Salt and pepper
• 1/3 pound blue cheese, crumbled (recommended Maytag Blue)

1. Heat a grill pan or outdoor grill to high heat.
2. Mix garlic, steak seasoning, hot sauce, Worcestershire sauce and vinegar.
3. Whisk in the extra-virgin olive oil.
4. Divide the mixture between 2 shallow dishes.
5. Add the flank steak to one and the thin chicken cutlets to the other.
6. Toss to coat all of the meats thoroughly and marinate for 5 minutes.
7. While the flank steak and chicken are marinating, cut the avocados in half lengthwise cutting around the pit.
8. Separate the halves then, using a spoon, scoop out the pit, then use the spoon to scoop the avocado from its skin.
9. Chop the avocado flesh into bite size pieces add to a mixing bowl.
10. Add the tomatoes, watercress and crisp chopped bacon.
11. Dress the salad with the juice of 1 lemon and a generous drizzle of extra-virgin olive oil, salt and pepper.
12. Grill flank steak 6 to 7 minutes on each side.
13. Grill the thin cut chicken cutlets 3 to 4 minutes on each side.
14. Remove both meats from the grill to a cutting board to rest for about 5 minutes.
15. Thinly slice the flank steak on an angle, cutting the meat against the grain.
16. Cut the chicken into thin strips.
17. Add both meats to a platter or dinner plates.
18. Top the meats with a mound of the salad.
19. To make the dressing, combine in a small bowl the lemon zest and juice, Dijon mustard, salt, pepper, crumbled blue cheese, whisk in 3 tablespoons EVOO.
20. Pour the dressing over the salad.
21. Eat and enjoy the lack of lettuce getting in your way!
22. A Cobb Salad is usually a big mound of lettuce topped with strips of chopped chicken, bacon, avocado, tomatoes, hardboiled egg and blue cheese.
23. I love it, but I've noticed that once I mix it up and start eating, my fork is busy fishing around the lettuce trying to catch all the chicken and bacon.
24. So, I decided to hold the lettuce.
25. I did add some watercress, but that's for its great peppery flavor!

garlic, grill seasoning blend, hot sauce, worcestershire sauce, red wine vinegar, extra virgin olive oil, flank steak, thin, under ripe hass avocados, tomatoes, bunches, bacon, lemon, mustard, salt, blue cheese

Taken from www.foodnetwork.com/recipes/rachael-ray/cobb-salad-double-the-meat-and-hold-the-lettuce-recipe.html (may not work)