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Steak and Citrus Salad
RecipeBeef Cuts
Steak and Citrus Salad
Thin slices of flank steak tossed with tarragon dressing, served on butter lettuce with grapefruit and orange segments.
Yield: 24 servings
Tarragon Dressing: 
1. Combine oil, vinegar, parsley, tarragon, salt and pepper. Whisk to blend.
Vegetable oil2 cups
Red wine vinegar1 cup
Parsley, chopped2 tablespoons
Tarragon1 tablespoon
Salt1 teaspoon
Pepper1/2 teaspoon
2. Cut cooked steak into thin slices. Toss with 1 cup of the dressing. Chill.
Beef Flank Steak (IMPS/NAMP 193), grilled4 1/2 pounds
3. Cut peel from grapefruits and oranges. Slice into rounds.

4. For each serving: Line salad plate with 2 ounces lettuce. Arrange 3 grapefruit slices and 2 orange slices on plate. Arrange 3 ounces of beef in center.

Drizzle with 1 tablespoon remaining dressing. Garnish with 1/4 ounce sliced olives and lemon wedges.
Pink and white grapefruits9 pounds
Oranges4 pounds
Butter lettuce leaves3 pounds
Pitted ripe olives, sliced6 ounces
Lemon wedges24

Nutrition information per serving: 448 calories; 26 g fat(6 g saturated fat; 3 g monounsaturated fat); 66 mg cholesterol; 211 mg sodium; 30 g carbohydrate; 5.5 g fiber; 26 g protein; 10.3 mg niacin; 0.7 mg vitamin B6; 1.4 mg vitamin B12; 2.4 mg iron; 27.7 mg selenium; 4.6 mg zinc; 108.6 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron
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