Grilled steak and salad on a white plate.

Grilled Beefstro Cobb Salad

Name: Grilled Beefstro Cobb Salad
Prep time: 3 h
Cook time: 15 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 3 Beef Shoulder Top Blade Steaks (Flat Iron Steak) (about 8 oz each); 1/3 cup Drained Oil-packed Sundried Tomatoes with Herbs; 3/4 cup Prepared Blue Cheese Dressing; 1/4 tsp Pepper; 4 slices Ready-to-serve Bacon; 1 pkg (10 oz) Mixed Salad Greens (about 8 cups); 2 md Avacados, diced; 3/4 cup Grape Tomatoes, cut in half; 2 Hard Cooked Eggs, coarsely chopped; Marinade:; 1/3 cup Sundried Tomato Oil; 2 tbsp Prepared Blue Cheese Dressing; Additional Items:; Small Bowl; Resealable Plastic Bag; Food Processor; Serving Platter

Makes: 4 servings
Prep Time: 45 - 3 hours
Cook Time: 15 minutes

Ingredients:

Beef Shoulder Top Blade Steaks (Flat Iron Steak)
Drained Oil-packed Sundried Tomatoes with Herbs
Prepared Blue Cheese Dressing
Pepper
Ready-to-serve Bacon
Mixed Salad Greens (about 8 cups)
Avacados, diced
Grape Tomatoes, cut in half
Hard Cooked Eggs, coarsely chopped

Marinade:

Sundried Tomato Oil
Prepared Blue Cheese Dressing

Additional Items:

• Small Bowl
• Resealable Plastic Bag
• Food Processor
• Serving Platter

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 sundried tomatoes in food processor container. Cover; process until minced.
Combine sundried tomatoes, 3/4 cup dressing and pepper in small bowl. Refrigerate, covered, until ready to serve.
Preheat grill to medium.
Remove steaks from marinade; discard marinade. Place steaks on grid and grill covered to desired doneness, turning occasionally.
Meanwhile microwave bacon on HIGH 20 to 30 seconds or until heated; break into pieces.
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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