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
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 cream||1 cup|
|Sour half-and-half||1 cup|
|Anchovy paste||1 tablespoon|
|Dried tarragon leaves, crushed||2 teaspoons|
|Blue cheese, crumbled||6 tablespoons|
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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 salt||1 1/2 teaspoons|
|Dried tarragon leaves, crushed||1 teaspoon|
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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, torn||6 quarts|
|Tomatoes, chopped||2 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