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Aurora Summit Steak and Potato Salad
RecipeBeef Cuts
Aurora Summit Steak and Potato Salad
Torn mixed greens tossed with sautéed new potatoes, diced tomatoes and a chive vinaigrette, all topped with thinly-sliced tenderloin.
Yield: 24 servings
1. Combine olive oil, lemon juice, soy sauce, chives, garlic powder, celery salt, and black pepper; reserve 4-1/2 cups marinade.

2. Pour remaining marinade over steaks; cover and refrigerate 2 to 6 hours.
Olive oil6 cups
Lemon juice2 cups
Soy sauce1 3/4 cups
Chives, chopped1 1/2 cups
Garlic powder6 tablespoons
Celery salt3 tablespoons
Ground black pepper3 tablespoons
Loin, Tenderloin Steaks, Side Muscle Off, Skinned (IMPS/NAMP 1190A)24
3. For each serving: Melt 1 tablespoon butter in fry pan over medium heat; add 5 ounces potatoes and 1-1/2 ounces onions. Sauté, stirring occasionally, until potatoes are browned and cooked through. Reserve; keep hot.
Butter12 ounces
Small new potatoes, quartered, par-boiled7 1/2 pounds
Onions, chopped2 1/4 pounds
4. Toss 2 ounces greens with potato mixture, 3 ounces tomatoes and 1 to 2 tablespoons reserved vinaigrette; plate mixture.
Assorted torn mixed greens3 pounds
Tomatoes, diced4 1/2 pounds
5. Remove beef from marinade; discard marinade.

6. Grill 1 steak to desired doneness; slice thinly.

7. Top greens and potato mixture with sliced steak; drizzle with 1 tablespoon vinaigrette. Garnish with chives.

NOTE: Assorted mixed greens may be selected from the following: Boston, romaine, red leaf, green leaf, frisee, baby spinach, radicchio and arugula.
Chives as needed

Nutrition information per serving: 938 calories; 61 g fat(17 g saturated fat; 35 g monounsaturated fat); 168 mg cholesterol; 1074 mg sodium; 42 g carbohydrate; 6.6 g fiber; 55 g protein; 17.8 mg niacin; 1.5 mg vitamin B6; 2.7 mg vitamin B12; 5.1 mg iron; 57.3 mg selenium; 9.7 mg zinc; 219.3 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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