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Grilled and Sliced New York Steak Vinaigrette
RecipeBeef Cuts
Grilled and Sliced New York Steak Vinaigrette
Strip steaks grilled to order, sliced and served with Cilantro Vinaigrette and soy-seasoned cucumbers.
Yield: 24 servings
Cilantro Vinaigrette: 
1. Whisk together oil, vinegar, red onion, cilantro, green onions, fish sauce, garlic, chili powder, coriander and salt. Cover; reserve. Stir before serving.
Peanut oil1 1/2 cups
Rice vinegar1 1/4 cups
Red onion, minced3 ounces
Cilantro, chopped2 ounces
Green onions, chopped2 ounces
Fish sauce (nam pla)1/4 cup
Garlic, minced1 ounce
Chili powder1 tablespoon
Ground coriander1 tablespoon
Salt1 teaspoon
2. Slice cucumbers cross-wise 1/4 inch thick. Combine cucumbers, shallots, vinegar and soy sauce; cover and reserve.
Cucumbers, peeled, halved lengthwise and seeded3 pounds
Shallots, minced3 ounces
White wine vinegar1 1/2 cups
Reduced-sodium soy sauce3/4 cup
3. For each serving: Cut one steak in half crosswise. Grill to desired doneness, turning once. Cool slightly; slice diagonally into thin strips. Fan steak strips on plate. Ladle 2 to 3 tablespoons Cilantro Vinaigrette over steak.

Serve with 2 ounces drained cucumber mixture. Garnish with watercress and lime wedge.
Loin, Strip Loin Steaks, Boneless (IMPS/NAMP 1180)12

Nutrition information per serving: 601 calories; 30 g fat(8 g saturated fat; 13 g monounsaturated fat); 202 mg cholesterol; 628 mg sodium; 3 g carbohydrate; 0.8 g fiber; 76 g protein; 30.0 mg niacin; 1.7 mg vitamin B6; 4.2 mg vitamin B12; 5.2 mg iron; 86.7 mg selenium; 13.9 mg zinc; 290.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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