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Steak and Potato Salad
 
RecipeBeef Cuts
Steak and Potato Salad
Warm potato salad topped with barbecue-marinated grilled steak, served with balsamic dressing and Spicy Onion Rings on the side.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Barbecue Sauce: 
1. Combine barbecue sauce, ketchup, onion, garlic, bourbon, steak sauce, vinegar, horseradish and cajun spice; mix thoroughly. Cover and refrigerate until ready to use.
Prepared barbecue sauce1 1/4 cups
Ketchup1 1/4 cups
Onions, minced2 ounces
Garlic, minced1/2 ounce
Bourbon3 tablespoons
Prepared steak sauce3 tablespoons
White vinegar2 1/2 tablespoons
Prepared horseradish1 1/2 teaspoons
Cajun seasoning blend1 teaspoon
Balsamic Dressing: 
2. Combine oil, red bell peppers, green bell peppers, onion and vinegar; mix thoroughly. Cover and refrigerate until ready to use.
Olive oil2 cups
Red bell peppers, diced 1/4-inch6 ounces
Green bell peppers, diced 1/2-inch6 ounces
Onions, minced4 ounces
Balsamic vinegar3/4 cup
Potato Salad: 
3. Combine mayonnaise, sour cream, mustard and Worcestershire sauce.

4. Combine dressing and potatoes, green onions, bacon, chives and dill; mix thoroughly. Cover and refrigerate until ready to use.
Mayonnaise1 1/2 cups
Sour cream1 cup
Dijon-style mustard1/4 cup
Worcestershire sauce1/4 cup
Small new red potatoes, quartered, boiled, drained and cooled5 3/4 pounds
Green onions, sliced12 ounces
Cooked, crumbled bacon6 slices
Chives, chopped1 ounce
Fresh dill, snipped1 ounce
Spicy Onion Rings: 
5. Combine flour and Cajun spice; reserve. Combine buttermilk and hot pepper sauce; reserve. Dust onion rings in reserved flour mixture; drain well. Dust again in flour mixture. Deep-fry in preheated 350°F oil until golden brown and crispy.

Continue process with remaining ingredients. Keep hot.
Peanut oil as needed
All-purpose flour6 cups
Cajun seasoning blend3/4 cup
Buttermilk1 quart
Hot pepper sauce1/4 cup
Onions, sliced 1/4-inch thick, separated into rings2 1/4 pounds
  
6. For each serving: Brush both sides of 1 steak with 1 tablespoon barbecue sauce each; grill to desired doneness, turning once. Thinly slice diagonally across grain. Reserve; keep hot.

7. Warm, separately, 3 tablespoons dressing and 3/4 cup potato salad.

8. Line plate with 2 ounces lettuce; top with warm potato salad. Place sliced steak over potato salad; drizzle warm dressing over all. Top with 2 ounces hot onion rings.
Beef Flank Steak, cut into 5-ounce portions (IMPS/NAMP 193)7 1/2 pounds
Bibb lettuce leaves3 pounds


Nutrition information per serving: 842 calories; 45 g fat(10 g saturated fat; 19 g monounsaturated fat); 100 mg cholesterol; 1553 mg sodium; 65 g carbohydrate; 4.4 g fiber; 40 g protein; 15.8 mg niacin; 0.8 mg vitamin B6; 1.9 mg vitamin B12; 5.9 mg iron; 47.6 mg selenium; 6.1 mg zinc; 135.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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