Grilled Beefstro Cobb Salad Recipe

Name: Grilled Beefstro Cobb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (8 ounce) beef shoulder top blade steaks or 3 (8 ounce) flat iron steaks; ⅓ cup drained oil-packed sun-dried tomatoes with herbs; ¾ cup prepared blue cheese dressing; ¼ teaspoon pepper; 4 bacon, cooked and broken into pieces; 1 (10 ounce) package mixed salad greens (about 8 cups); 2 medium avocados, diced; ¾ cup grape tomatoes, cut in half; 2 hard-boiled eggs, coarsely chopped; ⅓ cup sun-dried tomato oil; 2 tablespoons prepared blue cheese dressing

Servings: persons

3 (8 ounce) beef shoulder top blade steaks or 3 (8 ounce) flat iron steaks
⅓ cup drained oil-packed sun-dried tomatoes with herbs
¾ cup prepared blue cheese dressing
¼ teaspoon pepper
4 bacon, cooked and broken into pieces
1 (10 ounce) package mixed salad greens (about 8 cups)
2 medium avocados, diced
¾ cup grape tomatoes, cut in half
2 hard-boiled eggs, coarsely chopped
⅓ cup sun-dried tomato oil
2 tablespoons prepared blue cheese dressing

1
Combine marinade ingredients in small bowl.
2
Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat.
3
Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
4
Meanwhile place sun-dried tomatoes in food processor container.
5
Cover; process until minced.
6
Combine sun-dried tomatoes, 3/4 cup dressing and pepper in small bowl.
7
Refrigerate, covered, until ready to serve.
8
Remove steaks from marinade; discard marinade.
9
Place steaks on grid over medium, ash-covered coals.
10
Grill, covered, 10 to 14 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally.
11
Carve steaks into slices.
12
Arrange salad greens on large serving platter.
13
Arrange steak slices, avocados, grape tomatoes, bacon pieces and eggs in rows over greens.
14
Serve with dressing.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 (8 ounce) beef shoulder top blade steaks or 3 (8 ounce) flat iron steaks, ⅓ cup drained oil-packed sun-dried tomatoes with herbs, ¾ cup prepared blue cheese dressing, ¼ teaspoon pepper, and more.

Yes, Grilled Beefstro Cobb Salad 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.

That's it — enjoy your meal!

Grilled Beefstro Cobb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions