Beef Recipes
Grilled Beefstro Cobb Salad
Total Preparation & Cooking Time: 45 minutes |
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| Ingredients: |
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3 |
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beef shoulder top blade steaks (flat iron) (about 8 ounces each) |
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1/3 |
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cup drained oil-packed sun-dried tomatoes with herbs |
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3/4 |
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cup prepared blue cheese dressing |
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1/4 |
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teaspoon pepper |
| 4 |
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slices ready-to-serve bacon |
| 1 |
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package (10 ounces) mixed salad greens (about 8 cups) |
| 2 |
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medium avocados, diced |
| 3/4 |
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cup grape tomatoes, cut in half |
| 2 |
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hard cooked eggs, coarsely chopped |
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| Marinade: |
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1/3 |
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cup sun-dried tomato oil |
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2 |
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tablespoons prepared blue cheese dressing |
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Instructions: |
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1. |
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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. |
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2. |
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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. |
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3. |
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Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. |
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4. |
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Meanwhile microwave bacon on HIGH 20 to 30 seconds or until heated; break into pieces. |
| 5. |
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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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Makes 4 servings. |
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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. |
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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.
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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