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
|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 puree||1 1/2 cups|
|Water||1 1/2 cups|
|Onions, finely chopped||4 1/2 ounces|
|Green bell pepper, finely chopped||3 ounces|
|White vinegar||5 tablespoons|
|Worcestershire sauce||2 tablespoons|
|Prepared mustard||2 tablespoons|
|Jalapeno peppers, minced||1 1/2 tablespoons|
|Molasses||1 1/2 tablespoons|
|Garlic, minced||1 tablespoon|
|Chili powder||1 1/2 teaspoons|
|Hot pepper sauce||1 1/2 teaspoons|
|Vegetable oil||1 1/2 cups|
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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 carrots||72|
|Blanched corn on the cob slices||72|
|Small whole mushrooms||72|
|Small tomato slices||72|
|Salt|| as needed|
|Ground black pepper|| as needed|
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3. Rub seasoning on both sides of beef; grill to desired doneness. Keep warm.
|Creole meat seasoning||1/2 cup|
|Beef Flank Steak (IMPS/NAMP 193)||6 pounds|
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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, torn||3 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.