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Steak Thai Cobb Salad
RecipeBeef Cuts
Steak Thai Cobb Salad
Grilled slices of steak surrounded by tomatoes, avocados, bean sprouts and onions, all on a bed of lettuce with peanut dressing.
Yield: 24 servings
Lemongrass Dressing: 
1. For Lemongrass Dressing: In bowl whisk Lime Vinaigrette and lemongrass. Cover and refrigerate. Yield: 3-1/2 cups.
Lime vinaigrette3 1/2 cups
Minced fresh lemongrass2 tablespoons
2. For each serving, to order: Grill 1 steak to medium.

3. Meanwhile, in bowl toss 6 ounces lettuce with 1 ounce Lemongrass Dressing. Plate lettuce.

Top with parallel rows of 3 ounces tomatoes, 2 ounces avocados, 2 ounces sprouts and 1/2 ounce onions, leaving an empty space or row in center.

Chop steak into bite-size pieces; fill in empty space/row with steak. Garnish with 2 tablespoons cilantro. Serve with 1-1/2 ounce Peanut Dressing in ramekin.
Beef Loin, Top Sirloin Butt Steaks, Boneless, 1 inch thick (IMPS/NAMP 1184A)24
Iceberg lettuce9 pounds
Tomatoes, seeded and diced4 1/2 pounds
Avocado, diced and dipped in lemon juice3 pounds
Bean sprouts3 pounds
Green onions, sliced12 ounces
Cilantro, chopped3 cups
Peanut dressing4 1/2 cups
Lime Vinaigrette: 
Lime Vinaigrette: Into processor or blender measure honey, lime juice, vinegar, mustard, ginger, salt and pepper; blend until smooth.

With motor running, add peanut oil and sesame oil in a thin stream; blend until emulsified. Cover and refrigerate. Yield: 3-1/2 cups.
Honey1 cup
Fresh lime juice1 cup
Cider vinegar1/4 cup
Dijon-style mustard3 tablespoons
Ginger, grated2 tablespoons
Salt2 teaspoons
Ground black pepper1/2 teaspoon
Peanut Dressing: 
Peanut Dressing: Into processor or blender measure honey, soy sauce, lime juice, vinegar, water, garlic, ginger, curry powder and red pepper flakes; blend.

With motor running, add vegetable oil and sesame oil in a thin stream until emulsified. Add peanut butter to blender; blend thoroughly.

Cover and refrigerate. Bring to room temperature before serving. Yield: 5-1/2 cups.
Peanut oil1 cup
Oriental sesame oil1/4 cup
Honey1 cup
Soy sauce1 cup
Fresh lime juice1/2 cup
Cider vinegar1/4 cup
Water1/4 cup
Garlic, minced1 tablespoon
Ginger, grated1 tablespoon
Curry powder1 tablespoon
Red pepper flakes1 teaspoon
Vegetable oil1/2 cup
Oriental sesame oil2 teaspoons
Peanut butter2 cups

Nutrition information per serving: 620 calories; 36 g fat(7 g saturated fat; 16 g monounsaturated fat); 70 mg cholesterol; 903 mg sodium; 45 g carbohydrate; 9.6 g fiber; 36 g protein; 16.8 mg niacin; 1.0 mg vitamin B6; 1.5 mg vitamin B12; 4.3 mg iron; 32.3 mg selenium; 6.5 mg zinc; 146.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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