Home¬†¬†|  Contact Us      
Rotating Image
Hot Steak and Blue Cheese Salad
 
RecipeBeef Cuts
Hot Steak and Blue Cheese Salad
Bite-size steak strips served hot with lettuce and tomatoes and topped with a blue cheese dressing.
Yield: 12 servings
INGREDIENTSQUANTITYDIRECTIONS
Dressing: 
1. Combine sour cream or half and half, buttermilk, anchovy paste, tarragon and salt; mix until well blended. Stir in cheese. Cover and chill.
Sour cream1 cup
Sour half-and-half1 cup
Buttermilk1 cup
Anchovy paste1 tablespoon
Dried tarragon leaves, crushed2 teaspoons
Salt1 teaspoon
Blue cheese, crumbled6 tablespoons
  
2. Sprinkle steaks with garlic salt and tarragon.

3. Broil steaks 8 minutes or to desired doneness, turning once.
Beef Loin, Top Sirloin Butt Steaks, Boneless, (IMPS/NAMP 1184A)2 3/4 pounds
Garlic salt1 1/2 teaspoons
Dried tarragon leaves, crushed1 teaspoon
  
4. For each serving: Arrange 2 cups lettuce and 2/3 cup tomato on plate. Slice steak thinly across the grain; cut into bite-size pieces. Arrange on lettuce.

Drizzle with 3 tablespoons dressing. Garnish with red onion rings.
Boston lettuce leaves, torn6 quarts
Tomatoes, chopped2 quarts
Red onion, thinly sliced into rings as needed


Nutrition information per serving: 245 calories; 10 g fat(5 g saturated fat; 2 g monounsaturated fat); 82 mg cholesterol; 523 mg sodium; 10 g carbohydrate; 2.7 g fiber; 29 g protein; 11.3 mg niacin; 0.7 mg vitamin B6; 1.4 mg vitamin B12; 3.3 mg iron; 29.6 mg selenium; 5.1 mg zinc; 112.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2016 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >