Grilled Beefstro Cobb Salad
Total Recipe Time: 45 minutesMarinade Time: 15 minutes to 2 hours
Makes 4 servings
Ingredients3 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
- 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.
- 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.
Cook'sTipThe 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.