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Steak Caesar Salad
RecipeBeef Cuts
Steak Caesar Salad
A classic Caesar salad with hand-carved slices of grill-smoked flank steak, topped with olive bread croutons.
Yield: 24 servings
1. Combine lettuce, tomatoes and red onions. Chill.
Romaine lettuce, torn into bite-size pieces5 1/4 pounds
Cherry tomatoes, halved3 1/2 pounds
Red onion, sliced12 ounces
2. For each serving: Line 1 dinner plate with whole lettuce leaves. In bowl combine 5-1/2 ounces lettuce mixture, 3/4 ounces croutons, 1/2 ounce cheese; toss with 2-ounce ladle salad dressing. Plate mixture on whole lettuce leaves.
Romaine lettuce as needed
Parmesan and/or Romano cheese, shredded12 ounces
Prepared seasoned croutons1 1/8 pounds
Prepared Caesar dressing1 1/2 quarts
3. Lightly coat both sides of 1 steak with pepper. Grill steak to desired doneness, turning once. Thinly slice steak. Arrange steak slices on 1 plate salad mixture. Sprinkle with cheese, if desired. Accompany with lemon wedge; serve immediately.
Loin, Top Sirloin Butt Steaks, Semi Center-Cut, Boneless (IMPS/NAMP 1184A)24
Cracked black pepper as needed
Parmesan and/or Romano cheese, shredded as needed
Lemon wedges24
Alternate Fresh Beef Cuts:  
Beef Loin, Strip Steaks, Special, Boneless, (IMPS/NAMP 1180B) na
Loin, Tenderloin Steaks, Side Muscle Off, Skinned (IMPS/NAMP 1190A) na

Nutrition information per serving: 793 calories; 56 g fat(16 g saturated fat; 31 g monounsaturated fat); 128 mg cholesterol; 1361 mg sodium; 30 g carbohydrate; 3.6 g fiber; 42 g protein; 7.2 mg niacin; 0.8 mg vitamin B6; 7.9 mg vitamin B12; 5.8 mg iron; 53.7 mg selenium; 13.0 mg zinc; 155.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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