Grilled Steak Cobb Salad
Prep: 25 minutes plus marinating
Grill: 12 minutes • Serves: 4
1 cup PICS red wine vinaigrette
1/2teaspoon PICS salt
1/2teaspoon PICS ground black pepper
2 bags (9 ounces each) hearts of romaine
1 can (14 ounces) PICS quartered artichoke hearts, drained and coarsely chopped (about 1-1/2 cups)
1 jar (7.5 ounces) fire-roasted red peppers, drained and chopped (about 3/4 cup)
1 package (1 pint) grape tomatoes, halved
1 package (4 ounces) PICS Gorgonzola or blue cheese crumbles (about 1 cup)
2 refrigerated hard-cooked peeled PICS eggs, chopped
1 avocado, pitted, peeled and sliced
1/2small red onion, thinly sliced (1/2 cup)
1.Place steak in large zip-top plastic bag; pour ½ cup vinaigrette over steaks. Seal bag, pressing out excess air; massage steak in bag. Refrigerate at least 2 hours or up to overnight to marinate.
2.Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade; discard marinade. Sprinkle steak with salt and pepper. Place steak on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steak to cutting board; loosely tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.) Thinly slice steak across the grain.
3.Divide romaine over 4 plates; top with steak and remaining ingredients. Serve with remaining 1/2 cup vinaigrette.
Approximate nutritional values per serving (1 salad):
625 Calories, 39g Fat (12g Saturated), 187mg Cholesterol,
1996mg Sodium, 25g Carbohydrates, 10g Fiber, 38g Protein