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Mandarin Steak Salad
RecipeBeef Cuts
Mandarin Steak Salad
Grilled citrus-marinated steak served with sautéed shiitake mushrooms and a mixed green salad.
Yield: 24 servings
1. Prepare Marinade: Combine lemon juice, orange juice, vinegar, marmalade, ginger, garlic, white pepper and salt in saucepan. Simmer until reduced to 3 cups; cool.

2. Whisk in oil; reserve 1/4 cup.
Fresh lemon juice1 1/2 cups
Fresh orange juice1 1/2 cups
Red wine vinegar1 1/2 cups
Mandarin or orange marmalade3/4 cup
Ginger, minced2 tablespoons
Garlic, minced4 cloves
Ground white pepper1 tablespoon
Salt1 tablespoon
Extra virgin olive oil6 tablespoons
3. Marinate steak in remaining marinade 2 hours, covered and refrigerated.

4. Grill steak over hot coals 5 minutes each side.
Beef Flank Steak (IMPS/NAMP 193)6 pounds
5. For each serving: Sauté 2 ounces mushrooms and a generous teaspoon shallots in oil until tender; season with additional salt and pepper.

6. Toss 1 cup greens with a scant tablespoon vinaigrette.

7. Plate greens. Fan 3 ounces steak, sliced thinly on the diagonal, on one side; arrange mushrooms on opposite side.
Shiitake mushrooms, sliced3 pounds
Shallots, minced3 ounces
Peanut oil as needed
Mixed salad greens: mache, arugula, curly endive6 quarts
Vinaigrette na
VINAIGRETTE: Whisk peanut oil, sherry wine vinegar and the reserved (1/4 cup) marinade. Season with salt and pepper, as needed.
Peanut oil3/4 cup
Sherry wine vinegar6 tablespoons
Marinade1/4 cup
Salt as needed
Ground black pepper as needed

Nutrition information per serving: 281 calories; 15 g fat(4 g saturated fat; 7 g monounsaturated fat); 66 mg cholesterol; 211 mg sodium; 11 g carbohydrate; 2.6 g fiber; 26 g protein; 11.9 mg niacin; 0.7 mg vitamin B6; 1.4 mg vitamin B12; 2.2 mg iron; 30.6 mg selenium; 5.2 mg zinc; 97.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline
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