Cobb Salad: Double the Meat and Hold the Lettuce

Ingredients

• 8 strips bacon thick sliced
• 0.3 pound cheese blue crumbled (recommended Maytag )
• 1 tablespoon dijon mustard 
• 0.3 cup olive oil extra virgin for drizzling
• 2 pounds flank steak 
• 3 cloves garlic finely chopped
• 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
• 2  slightly under hass avocados - skinned dark firm ripe
• 2 tablespoons hot sauce 
• 1  lemon zest juiced
• 4 tablespoons red wine vinegar 
• 4 servings salt and pepper 
• 8 pieces thin cut" chicken breast cutlets 
• 2 bunches watercress trimmed roughly chopped
• 2  vine tomatoes ripe cut into wedges
• 4 tablespoons worcestershire sauce 

Equipment

• bowl
• whisk
• mixing bowl
• grill
• grill pan
• cutting board

Directions

1. Heat a grill pan or outdoor grill to high heat.
2. Mix garlic, steak seasoning, hot sauce, Worcestershire sauce and vinegar.
3. Whisk in the extra-virgin olive oil. Divide the mixture between 2 shallow dishes.
4. Add the flank steak to one and the thin chicken cutlets to the other. Toss to coat all of the meats thoroughly and marinate for 5 minutes.
5. While the flank steak and chicken are marinating, cut the avocados in half lengthwise cutting around the pit. Separate the halves then, using a spoon, scoop out the pit, then use the spoon to scoop the avocado from its skin. Chop the avocado flesh into bite size pieces add to a mixing bowl.
6. Add the tomatoes, watercress and crisp chopped bacon. Dress the salad with the juice of 1 lemon and a generous drizzle of extra-virgin olive oil, salt and pepper.
7. Grill flank steak 6 to 7 minutes on each side. Grill the thin cut chicken cutlets 3 to 4 minutes on each side.
8. Remove both meats from the grill to a cutting board to rest for about 5 minutes. Thinly slice the flank steak on an angle, cutting the meat against the grain.
9. Cut the chicken into thin strips.
10. Add both meats to a platter or dinner plates. Top the meats with a mound of the salad. 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.
11. Pour the dressing over the salad. Eat and enjoy the lack of lettuce getting in your way!