Cobb Salad: Double the Meat and Hold the Lettuce! Recipe

Name: Cobb Salad: Double the Meat and Hold the Lettuce!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, finely chopped; 2 tablespoons grill seasoning, such as McCormicks Montreal Steak Seasoning; 1 tablespoon hot sauce, such as Tabasco (eyeball it); 2 tablespoons Worcestershire sauce (eyeball it); 3 tablespoons red wine vinegar; 1/3 cup extra-virgin olive oil (EVOO), plus some for drizzling; 2 pounds flank steak; 4 thin chicken breast cutlets; 1 ripe Hass avocado; 2 vine-ripe tomatoes, cut into wedges; 1 bunch watercress, trimmed and roughly chopped; 5 strips Ready Crisp parcooked bacon, crisped in microwave and chopped; Juice of 1 lemon; Salt and freshly ground black pepper; 1/3 pound blue cheese (such as Maytag Blue), crumbled

Servings: persons

3 garlic cloves, finely chopped
2 tablespoons grill seasoning, such as McCormicks Montreal Steak Seasoning
1 tablespoon hot sauce, such as Tabasco (eyeball it)
2 tablespoons Worcestershire sauce (eyeball it)
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil (EVOO), plus some for drizzling
2 pounds flank steak
4 thin chicken breast cutlets
1 ripe Hass avocado
2 vine-ripe tomatoes, cut into wedges
1 bunch watercress, trimmed and roughly chopped
5 strips Ready Crisp parcooked bacon, crisped in microwave and chopped
Juice of 1 lemon
Salt and freshly ground black pepper
1/3 pound blue cheese (such as Maytag Blue), crumbled

1
Heat a grill pan or outdoor grill to high heat.
2
In a bowl mix the garlic, grill seasoning, hot sauce, Worcestershire sauce, and vinegar.
3
Whisk in the EVOO.
4
Divide the mixture between two shallow dishes.
5
Add the flank steak to one and the thin chicken cutlets to the other.
6
Toss to coat all of the meats thoroughly and marinate for 5 minutes.
7
While the flank steak and chicken are marinating, cut the avocado in half lengthwise, cutting around the pit.
8
Separate the halves, then, using a spoon, scoop out the pit and scoop the avocado from its skin.
9
Chop the avocado flesh into bite-size pieces and add to a mixing bowl.
10
Add the tomatoes, watercress, and crisp chopped bacon.
11
Dress the salad with the lemon juice, a generous drizzle of EVOO, and salt and pepper to taste.
12
Grill the flank steak for 6 to 7 minutes on each side.
13
Grill the chicken cutlets for 3 to 4 minutes on each side.
14
Remove both meats from the grill to a cutting board to rest for about 5 minutes.
15
Thinly slice the flank steak on an angle, cutting the meat against the grain.
16
Cut the chicken into thin strips.
17
Add both meats to a platter or dinner plates.
18
Top the meats with a mound of the salad and garnish with a generous dose of blue cheese crumbles.
19
Eat and enjoy the lack of lettuce getting in your way!

1460

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 garlic cloves, finely chopped, 2 tablespoons grill seasoning, such as McCormicks Montreal Steak Seasoning, 1 tablespoon hot sauce, such as Tabasco (eyeball it), 2 tablespoons Worcestershire sauce (eyeball it), and more.

Yes, Cobb Salad: Double the Meat and Hold the Lettuce! falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cobb Salad: Double the Meat and Hold the Lettuce!

How did you like this recipe?

Frequently Asked Questions