Cobb Salad: Double the Meat and Hold the Lettuce

3 garlic cloves, peeled and chopped 2 tablespoons grill seasoning, such as McCormick?s Montreal Steak Seasoning 1 tablespoon hot sauce 2 tablespoons Worcestershire sauce 3 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil, plus more for drizzling 2 pounds flank steak 4 thin chicken breast cutlets 1 ripe avocado 2 vine-ripened tomatoes, cut into wedges 1 bunch watercress, trimmed and roughly chopped 5 strips cooked bacon (recommended: Ready Crisp par-cooked bacon, crisped in the microwave) chopped Juice of 1 lemon Salt and freshly ground black pepper 1/3 pound blue cheese (such as Maytag), crumbledHeat a grill pan or outdoor grill to high heat.In a bowl, mix the garlic, grill seasoning, hot sauce, Worcestershire sauce and vinegar. Whisk in the oil. Divide the mixture between two shallow dishes. Add the steak to one and the chicken to the other. Toss to coat and marinate for 5 minutes.While the meat is marinating, cut the avocado in half lengthwise, cutting around the pit. Separate the halves then, using a spoon, scoop out (and discard) the pit, and scoop out the avocado from its skin. Chop into bite-size pieces and place in a mixing bowl. Add the tomatoes, watercress and bacon. Dress the salad with lemon juice, a generous drizzle of oil, and salt and pepper to taste.Remove the steak from the marinade, discard the marinade, and grill the steak for 6 to 7 minutes on each side. Repeat with the chicken, grilling for 3 to 4 minutes on each side. Remove both meats from the grill and let rest on a cutting board for about 5 minutes. Thinly slice the flank steak against the grain. Cut the chicken into thin strips. Add both meats to a platter or dinner plates. Top with a mound of salad and garnish with a generous dose of blue cheese. Serve immediately.Serves four. ?30-Minute Get Real Meals? by Rachel Ray (2005 Clarkson Potter)