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1
Heat a grill pan or outdoor grill to high heat.
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2
Mix garlic, steak seasoning, hot sauce, Worcestershire sauce and vinegar.
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3
Whisk in the extra-virgin olive oil.
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4
Divide the mixture between 2 shallow dishes.
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5
Add the flank steak to one and the thin chicken cutlets to the other.
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6
Toss to coat all of the meats thoroughly and marinate for 5 minutes.
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7
While the flank steak and chicken are marinating, cut the avocados in half lengthwise cutting around the pit.
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8
Separate the halves then, using a spoon, scoop out the pit, then use the spoon to scoop the avocado from its skin.
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9
Chop the avocado flesh into bite size pieces add to a mixing bowl.
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10
Add the tomatoes, watercress and crisp chopped bacon.
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11
Dress the salad with the juice of 1 lemon and a generous drizzle of extra-virgin olive oil, salt and pepper.
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12
Grill flank steak 6 to 7 minutes on each side.
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13
Grill the thin cut chicken cutlets 3 to 4 minutes on each side.
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14
Remove both meats from the grill to a cutting board to rest for about 5 minutes.
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15
Thinly slice the flank steak on an angle, cutting the meat against the grain.
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16
Cut the chicken into thin strips.
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17
Add both meats to a platter or dinner plates.
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18
Top the meats with a mound of the salad.
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19
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.
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20
Pour the dressing over the salad.
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21
Eat and enjoy the lack of lettuce getting in your way!
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22
A Cobb Salad is usually a big mound of lettuce topped with strips of chopped chicken, bacon, avocado, tomatoes, hardboiled egg and blue cheese.
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23
I love it, but I've noticed that once I mix it up and start eating, my fork is busy fishing around the lettuce trying to catch all the chicken and bacon.
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24
So, I decided to hold the lettuce.
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25
I did add some watercress, but that's for its great peppery flavor!
