pat's Recipe

Midwest Style Cobb Salad

Category: SALADS

1 lb boneless beef sirloin steak, cut 1-in.
thick
3 Tbsp salad oil
3 Tbsp white balsamic or white wine vinegar
2 tsp Dijon-style mustard
1 tsp dried oregano, crushed
6 cups torn Boston or bibb lettuce
1 1/2 cups chopped, seeded tomatoes (2)
3/4 cup crumbled Maytag Blue Cheese
(or other blue cheese)
6 slices of bacon , crisp-cooked, drained
and crumbled
3 hard-cooked eggs, coarsely chopped
1/2 small cantaloupe, peeled and cut into
thin slices
Vinaigrette (recipe follows)

Slash fat edges of steak at 1-inch intervals; being careful not to cut into meat. Place steak on rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes for medium-rare doneness, turning once. Cool slightly and cut steak into thin slices. Place steak in a resealable plastic bag set in a shallow bowl; set aside.
For marinade: in a screw-top jar. combine oil, vinegar, mustard and aregano. Cover, shake well and pour over steak. Seal bag. Marinate in refrigerator for 6 hours or overnight, turning bag occasionally. Drain off excess marinade.
To serve: Arrange lettuce on chilled salad plates. Evenly divide steak, tomatoes, cheese, bacon and eggs among plates. Top each salad with thin cantaloupe slices. Drizzle with Vinaigrette and pass the remaining. Makes 6 main-dish servings.

Vinaigrette: In a small bowl, combine 1/3 cup white balsamic or white wine vinegar, 1 tsp Dijon-style mustard, 1 clove minced garlic, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp ground black pepper. Using a wire whisk, in a slow, stead stream, whisking constantly, add 1/3 cup olive oil. Makes about 2/3 cup.