Steak Cobb Salad with Red Wine Vinaigrette
This is another arranged salad that tastes great and looks even better. Your guests will be sure to enjoy!
4 Cups Mixed Greens
1 lb. Skirt Steak, 1 Tbsp. Salt & 1 Tbsp. Pepper
1 Cup Grape Tomatoes, Sliced in Half
1 Cup Hard Boiled Egg, Chopped
1 Cup Green Beans, Cooked
1 Cup Crumbled Gorgonzola Cheese
Good Seasons Italian Salad Dressing (using balsamic vinegar)
Sprinkle the salt and pepper on both sides of the skirt steak. In a sauté pan over medium heat, cook the skirt steak approx. 3-4 minutes per side. Remove from the heat and let cool. Meanwhile, place the green beans in salted boiling water for approx. 3 minutes and remove. Place the green beans in cold water to cool and set the color. Drain and set aside. When ready, spread the mixed greens on a serving platter. Place the sliced skirt steak down the center of the platter, then layer the with the chopped hard boiled eggs, green beans, sliced grape tomatoes and crumbled gorgonzola cheese. Enjoy!