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Steak and Spinach Salad
RecipeBeef Cuts
Steak and Spinach Salad
Grilled sirloin kabobs prepared on a teriyaki marinade, served over a salad of mushrooms, onions, spinach and hard-boiled eggs, topped with a warm bacon dressing.
Yield: 24 servings
1. Combine marinade and water in large shallow pan; add beef. Cover, refrigerate and marinate 2 to 24 hours, turning occasionally.
Kikkoman Teriyaki Marinade2 cups
Water2 cups
Beef Loin, Top Sirloin Butt, cubed 1 inch (IMPS/NAMP 184)6 pounds
2. To make bacon dressing, combine bacon fat, vinegar, mustard, sugar and pepper in saucepan. Warm over medium heat; set aside and keep warm.
Bacon fat2 2/3 cups
Red wine vinegar2 2/3 cups
Hot-sweet mustard1/2 cup
Sugar1/2 cup
Pepper2 teaspoons
3. Remove beef from marinade; discard marinade. Place 2 ounces beef on each of 48 skewers. Grill or broil to desired doneness, turning once. Keep hot.

4. For each serving: Plate 2-1/2 ounces spinach. Top with 2 beef skewers, 1-1/2 ounces mushrooms, 1 egg, 1/2 ounce each bacon and onion, and 1 tablespoon almonds. Serve with #16 dipper (1/4 cup) warm dressing.
Fresh spinach leaves, washed, patted dry3 3/4 pounds
Mushrooms, sliced2 1/4 pounds
Large eggs, hard cooked, quartered, sprinkled with paprika24
Cooked diced bacon12 ounces
Red onion, sliced12 ounces
Sliced almonds, toasted1 1/2 cups

589.45 cal calories; 5043.78 IU vitamin A; 41.28 g protein; 27.36 mg vitamin C; 0.33 mg thiamin-B1; 0.89 mg riboflavin-B2; 7.23 mg niacin-B3; 15.09 g carbohydrates; 6.52 mg iron; 1127.78 mg potassium; 40.35 g total fat; 316.72 mg cholesterol; 785.95 mg sodium;
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