Grilled Beefstro Cobb Salad




Grilled Beefstro Cobb Salad

Grilled Beefstro Cobb Salad
Total Recipe Time:  45 minutesMarinade Time:  15 minutes to 2 hours
Makes 4 servings


3 beef shoulder top blade steaks (flat iron) (about 8 ounces each)1/3 cup drained oil-packed sun-dried tomatoes with herbs3/4 cup prepared blue cheese dressing1/4 teaspoon pepper4 slices ready-to-serve bacon1 package (10 ounces) mixed salad greens (about 8 cups)2 medium avocados, diced3/4 cup grape tomatoes, cut in half2 hard cooked eggs, coarsely choppedMarinade:1/3 cup sun-dried tomato oil2 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. Meanwhile microwave bacon on HIGH 20 to 30 seconds or until heated; break into pieces.
  5. 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.


The sun-dried tomatoes can be minced by hand using a sharp knife, if desired.
Nutrition information per serving: 855 calories; 69 g fat (14 g saturated fat; 32 g monounsaturated fat); 197 mg cholesterol; 837 mg sodium; 18 g carbohydrate; 9.2 g fiber; 45 g protein; 7.5 mg niacin; 0.9 mg vitamin B6; 5.0 mcg vitamin B12; 6.0 mg iron; 34.4 mcg selenium; 13.1 mg zinc. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. Nutrition information per serving of lighter variation: 498 calories; 30 g fat (7 g saturated fat; 17 g monounsaturated fat); 176 mg cholesterol; 1093 mg sodium; 17 g carbohydrate; 5.8 g fiber; 41 g protein; 11.1 mg niacin; 1.0 mg vitamin B6; 2.2 mcg vitamin B12; 4.3 mg iron; 47.0 mcg selenium; 7.4 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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