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Moroccan Steak Salad
 
RecipeBeef Cuts
Moroccan Steak Salad
Grilled steak tossed with mixed greens, mushrooms, artichoke hearts, roasted peppers and a lemon vinaigrette.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Vinaigrette: 
1. Whisk oil, lemon juice, vinegar, garlic, coriander, paprika, cumin, salt and pepper in bowl; reserve.
Olive oil3 cups
Lemon juice3/4 cup
White wine vinegar3/4 cup
Garlic, minced1 ounce
Ground coriander1 tablespoon
Paprika1 tablespoon
Ground cumin1 1/2 teaspoons
Salt1 1/2 teaspoons
Ground black pepper3/4 teaspoon
Seasoning Mixture: 
2. Combine pepper, oregano, salt and coriander in bowl.
Ground black pepper4 teaspoons
Dried oregano leaves, crushed1 tablespoon
Salt1 tablespoon
Ground coriander2 teaspoons
  
3. For each serving: Toss 2-1/2 ounces lettuces, 2-1/2 ounces artichokes, 2 ounces mushrooms and 3/4 ounce each red and yellow peppers with 2 tablespoons vinaigrette; reserve.

4. Rub 1/4 teaspoon seasoning mixture into each side of 1 steak. Grill steak to desired doneness, turning once. Slice 1/4 inch thick across the grain. Toss steak slices with 1 tablespoon additional vinaigrette; arrange on top of salad.
Mixed lettuces3 3/4 pounds
Canned artichoke hearts, drained and quartered3 3/4 pounds
Mushrooms, thinly sliced3 pounds
Roasted red peppers, thinly sliced1 1/8 pounds
Roasted yellow peppers, thinly sliced1 1/8 pounds
Beef Loin, Top Sirloin Butt Steaks, Boneless, (IMPS/NAMP 1184A), 624


Nutrition information per serving: 544 calories; 35 g fat(7 g saturated fat; 23 g monounsaturated fat); 105 mg cholesterol; 917 mg sodium; 14 g carbohydrate; 5.3 g fiber; 43 g protein; 17.9 mg niacin; 0.9 mg vitamin B6; 2.2 mg vitamin B12; 3.5 mg iron; 51.2 mg selenium; 7.6 mg zinc; 159.0 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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