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Grilled Beef and Vegetable Salad with Assorted Greens and Creole Vinaigrette
 
RecipeBeef Cuts
Grilled Beef and Vegetable Salad with Assorted Greens and Creole Vinaigrette
Grilled flank steak rubbed with Creole seasoning and served on a bed of lettuce with grilled vegetables and Creole Vinaigrette.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Creole Vinaigrette: 
1. Combine tomato puree, water, onions, bell pepper, vinegar, Worcestershire sauce, mustard, jalapeno peppers, molasses, garlic, chili powder, pepper sauce and salt in Dutch oven; bring to boil.

Reduce heat and simmer 5 minutes; whisk in oil. Cover and cool to room temperature. Whisk again before serving.
Tomato puree1 1/2 cups
Water1 1/2 cups
Onions, finely chopped4 1/2 ounces
Green bell pepper, finely chopped3 ounces
White vinegar5 tablespoons
Worcestershire sauce2 tablespoons
Prepared mustard2 tablespoons
Jalapeno peppers, minced1 1/2 tablespoons
Molasses1 1/2 tablespoons
Garlic, minced1 tablespoon
Chili powder1 1/2 teaspoons
Hot pepper sauce1 1/2 teaspoons
Salt1 teaspoon
Vegetable oil1 1/2 cups
  
2. Lightly drizzle oil over vegetables; grill until tender, turning once. Season with salt and pepper. Keep warm.
Olive oil as needed
Blanched whole baby carrots72
Blanched corn on the cob slices72
Small whole mushrooms72
Small tomato slices72
Onion48 slices
Salt as needed
Ground black pepper as needed
  
3. Rub seasoning on both sides of beef; grill to desired doneness. Keep warm.
Creole meat seasoning1/2 cup
Beef Flank Steak (IMPS/NAMP 193)6 pounds
  
4. For each serving: Plate 2-1/2 ounces lettuce leaves. Thinly slice 3 ounces beef; arrange in center of plate. Arrange 3 each carrots, tomato slices, corn slices and mushrooms and w onion slices around beef.

Drizzle with #16 dipper (1/4 cup) Creole Vinaigrette.

NOTE: Mixed lettuces may be selected from the following: Boston, endive, green leaf, red leaf, radicchio and romaine.
Mixed lettuce leaves, torn3 3/4 pounds


Nutrition information per serving: 431 calories; 23 g fat(5 g saturated fat; 3 g monounsaturated fat); 66 mg cholesterol; 886 mg sodium; 31 g carbohydrate; 5.9 g fiber; 31 g protein; 12.9 mg niacin; 0.8 mg vitamin B6; 1.4 mg vitamin B12; 3.6 mg iron; 33.3 mg selenium; 5.0 mg zinc; 115.7 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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