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Grilled Steak Cobb Salad

Active Time: 30 minutes
Total Time: 40 minutes plus marinating • Serves: 4

1-1/4 pounds flank steak or boneless sirloin steak
1 cup of bottled red wine vinaigrette, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 Schnucks romaine hearts (about 1 pound), trimmed and each cut crosswise into 1-inch pieces (about 10 cups)
1 can (14 ounces) Schnucks Select 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, each cut in half
1 package (4 ounces) Schnucks Select
Gorgonzola or blue cheese crumbles (about 1 cup)
2 refrigerated hard-cooked peeled eggs, chopped
1 firm-ripe California avocado, cut in half, pitted, peeled and sliced
1/2 small red onion, thinly sliced (1/2 cup)

1. Place steak in large zip-tight plastic bag; pour 1/2 cup vinaigrette in bag. Seal bag, pressing out excess air. Massage steak in bag to coat with vinaigrette. 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 and cook 10 to 14 minutes, depending on thickness, or until outside is browned and internal temperature reaches 135°F, turning once halfway through cooking. Transfer steak to cutting board. Let stand 10 minutes. Internal temperature will rise to 145°F upon standing for medium-rare. Thinly slice steak across the grain.

3. To serve, divide romaine between each of 4 dinner plates. Arrange remaining ingredients evenly over romaine. Serve with remaining 1/2 cup vinaigrette to drizzle on top.

Each serving: about 625 calories, 39 g total fat
(12 g saturated), 187 mg cholesterol, 1996 mg sodium,
25 g carbohydrate, 10 g fiber, 9 g sugars, 38 g protein