Grilled Beefstro Cobb Salad
- 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
- 13 cup sun-dried tomato oil
- 2 tablespoons prepared blue cheese dressing
- 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 (145F) to medium (160F) 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.
beef shoulder top blade, drained oil, blue cheese dressing, pepper, bacon, avocados, grape tomatoes, eggs, tomato oil, blue cheese dressing
Taken from www.food.com/recipe/grilled-beefstro-cobb-salad-513326 (may not work)