Cobb Salad: Double the Meat and Hold the Lettuce!

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

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)

Directions

  1. Heat a grill pan or outdoor grill to high heat. 
  2. Mix garlic, steak seasoning, hot sauce, Worcestershire sauce and vinegar. Whisk in the extra-virgin olive oil. Divide the mixture between 2 shallow dishes. Add the flank steak to one and the thin chicken cutlets to the other. Toss to coat all of the meats thoroughly and marinate for 5 minutes. 
  3. While the flank steak and chicken are marinating, cut the avocados in half lengthwise cutting around the pit. Separate the halves then, using a spoon, scoop out the pit, then use the spoon to scoop the avocado from its skin. Chop the avocado flesh into bite size pieces add to a mixing bowl. Add the tomatoes, watercress and crisp chopped bacon. Dress the salad with the juice of 1 lemon and a generous drizzle of extra-virgin olive oil, salt and pepper. 
  4. Grill flank steak 6 to 7 minutes on each side. Grill the thin cut chicken cutlets 3 to 4 minutes on each side. Remove both meats from the grill to a cutting board to rest for about 5 minutes. Thinly slice the flank steak on an angle, cutting the meat against the grain. Cut the chicken into thin strips. Add both meats to a platter or dinner plates. Top the meats with a mound of the salad. 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. Pour the dressing over the salad. Eat and enjoy the lack of lettuce getting in your way!
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