New York Strip Steak Cobb Salad
|4 New York Strip Steaks; 1 1/2 inches thick, about 12 oz each|
|Coarse Salt; to taste|
|freshly ground pepper; to taste|
|6 cupsRomaine lettuce; tender, inner leaves|
|6 Plum tomatoes; seeded and cut into 1/2 inch pieces|
|3 Avocado; peeled, pitted and cut into 1/2 inch pieces|
|12 stripsBacon; cut crosswise into 1 inch pieces and cooked over med heat 7 mins|
|1 poundBlue cheese; or roquefort, cut into 1/2 inch cubes|
|6 wholeHard-cooked eggs; quartered and halved|
|3 tablespoonParsley; chopped|
|Vinaigrette dressing; choose your favorite|
New York Strip Steak Cobb Salad Preparation
1. Preheat the broiler. Season the steaks well with salt and pepper. Broil on a broiler plate or tray, 4 inches fro the heat source, for 4 minutes on the first side and 3 minutes on the other side, for medium-rare. Cool to room temperature. Cut the steaks crosswise into 1/2 inch thick slices, then cut into 1/2 inch cubes. Makes about 4 cups.
2. Arrange all of the ingredients into even rows crosswise on a large oval or rectangular platter (about 15x9 inches), in this order: lettuce, tomatoes, steak, avocados, bacon, blue cheese and chopped egg. Season lightly with salt and pepper. Sprinkle with parsley. Serve with vinaigrette alongside.
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