| 3 cloves | Garlic, finely chopped |
| 2 tablespoons | Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) |
| 2 tablespoons | Hot sauce, eyeball it |
| 4 tablespoons | Worcestershire sauce, eyeball it |
| 4 tablespoons | Red wine vinegar |
| 1/3 cup | Extra virgin olive oil, plus some for drizzling |
| 2 pounds | Flank steak |
| 8 pieces | "thin cut" chicken breast cutlets |
| 2 | Slightly under ripe Hass avocados - dark skinned, but still firm |
| 2 | Vine ripe tomatoes cut into wedges |
| 2 bunches | Watercress, trimmed and roughly chopped |
| 8 | Strips bacon, thick sliced |
| 1 | Lemon, zest and juiced |
| 1 tablespoon | Dijon mustard |
| | Salt and pepper |
| 1/3 pound | Blue cheese, crumbled (recommended Maytag Blue) |
Heat a grill pan or outdoor grill to high heat.
Mix garlic, steak seasoning, hot sauce, Worcestershire sauce and vinegar. Whisk in the extra-virgin olive oil. Divide the mixture between 2 shallow dishes. 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.
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. 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.
Grill flank steak 6 to 7 minutes on each side. Grill the thin cut chicken cutlets 3 to 4 minutes on each side. 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. Cut the chicken into thin strips. 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. Pour the dressing over the salad. Eat and enjoy the lack of lettuce getting in your way!