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Beef and Potato Caesar Salad
 
RecipeBeef Cuts
Beef and Potato Caesar Salad
Broiled top sirloin cubed and tossed with new potatoes and classic Caesar dressing. Served on top of lettuce with Parmesan cheese and baguette toasts.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. To make dressing: In bowl of food processor puree anchovies and garlic. Add olive oil, lemon juice, vinegar, Parmesan cheese, mustard, Worcestershire sauce, salt and pepper; pulse to combine. Reserve.
Canned anchovies, drained2 1/2 ounces
Garlic3/4 ounce
Olive oil1 3/4 cups
Lemon juice2/3 cup
Sherry wine vinegar1/3 cup
Parmesan cheese, grated4 ounces
Dijon-style mustard2 tablespoons
Worcestershire sauce1 tablespoon
Salt1 teaspoon
Ground black pepper1/2 teaspoon
  
2. Pan-broil steaks about 8 minutes or to desired doneness, turning once. Cut steaks into 3/4-inch cubes; place in large bowl. Add remaining ingredients and reserved dressing. Toss to coat. Cover and refrigerate.
Beef Loin, Top Sirloin Butt Steaks, Boneless, 3/4-inch thick (IMPS/NAMP 1184A)6 pounds
New potatoes, cooked, drained, cubed 3/4-inch6 pounds
Roasted sweet red peppers, julienned1 pound
Green onions, sliced6 ounces
  
3. For each serving: Line plate with lettuce; portion 1 cup beef mixture onto lettuce. Sprinkle with 1/4 ounce Parmesan and accompany with 2 baguette slices and 1 lemon wedge.

NOTE: 4 pounds, 8 ounces lean roast beef cubes may be substituted for Beef Top Sirloin Butt Steaks.
Romaine lettuce24 leaves
Parmesan cheese, grated6 ounces
Toasted baguette slices48
Lemon wedges24


556.78 cal calories; 1417.62 IU vitamin A; 37.15 g protein; 66.85 mg vitamin C; 0.33 mg thiamin-B1; 0.40 mg riboflavin-B2; 7.53 mg niacin-B3; 219.14 mg calcium; 41.87 g carbohydrates; 5.14 mg iron; 408.85 mg phosphorus; 923.21 mg potassium; 26.99 g total fat; 7.00 g T.S.F.A.; 1.75 g T.P.F.A.; 15.34 g T.M.F.A.; 87.55 mg cholesterol; 698.01 mg sodium;
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