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Grilled Beef Cobb Salad with Prosciutto and Grilled Garlic Bread

Country Home Cooking RecipesMakes 4 servings


  • 8 - ounces beef tenderloin
  • 1 - bottle pepper and garlic sauce
  • Salt (to taste)
  • Fresh cracked black pepper (to taste)
  • 1/4 - cup fresh squeezed lemon juice
  • 2 - Tablespoons fresh shallots, minced
  • 1 - Tablespoon minced fresh garlic
  • 2 - Tablespoons fresh oregano, minced
  • 2 - Tablespoons fresh basil, minced
  • 3/4 - cup extra virgin olive oil
  • 8 - cups romaine lettuce, chopped
  • 8 - slices prosciutto julienne
  • 12 - scallions, grilled and chopped
  • 2 - red tomatoes, diced
  • 2 - yellow tomatoes, diced
  • 1-1/2 - cups crumbled gorgonzola
  • 4 - hard cooked eggs, peeled and diced
  • 2 - avocados - peeled, pitted and diced
  • Chives (as garnish)


  1. In a shallow baking dish, lay the beef and cover with the pepper and garlic sauce. Season with salt and pepper.
  2. Toss to coat and cover. Place in refrigerator for at least 2 hours or overnight.
  3. Let sit out at room temperature for 30 minutes before grilling.

Preheat your grill to a medium high heat.

  1. Remove beef from marinade (discard marinade). Season with salt and pepper to taste and grill for 4 - 5 minutes on each side for medium rare doneness. 
  2. Let rest 10 minutes and then dice.
  3. To make the Lemon Herb Vinaigrette: in a bowl, add the lemon juice, shallots, garlic, oregano, basil, salt and pepper. 
  4. Whisk together. Then slowly pour in the olive oil and whisk until well emulsified.
  5. In a large bowl, add the romaine and toss with 1/4-cup of the Lemon Herb Vinaigrette. Season with salt and pepper to taste.
  6. In the center of a large platter, place the lettuce. Put the prosciutto in a vertical line along the far left side of the greens.
  7. Next, place the scallions, then the red tomatoes, the diced beef tenderloin, then the yellow tomatoes, then the gorgonzola, then the hard cooked eggs, then the avocado.
  8. Drizzle with a little more of the lemon herb vinaigrette and garnish the entire platter with the chopped chives.
  9. Cover the salad and keep chilled until you are ready to picnic or tailgate.
  10. Store additional dressing in a jar with a tight fitting lid to pass separately.

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