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Ranch Hands
RecipeBeef Cuts
Ranch Hands
Everything they love about steak salad, all stacked up on a single, pick-up-and-dig-in leaf! Top small romaine leaves with slices of warm Ranchero Steak, a creamy sauce made with crumbled blue cheese in a ranch dressing, diced tomatoes, and Crispy Onion Strings. It’s a hands-on, hands-down winner.
Yield: 24 servings
1. To make Marinated Beef: Season beef steaks with salt and pepper. Combine olive oil and garlic in non-reactive container. Add beef; turn to coat. Cover and refrigerate 20 minutes to 2 hours. Turn steaks once during marinating.
Beef Shoulder Center (Ranch Cut) Steaks6 pounds
*cut 1 inch thick (IMPS/NAMP 1114E) 
Salt as needed
Pepper as needed
Olive oil2 cups
Minced Garlic2 ounces
Blue Ranch Dressing: 
2. To make Blue Ranch Dressing: Purée ranch dressing and cheese in blender. Cover and refrigerate until ready to use. Yield: about 2 cups
Prepared ranch dressing1 1/2 cups
Crumbled blue cheese6 ounces
3. For each serving, to order: Grill 1 beef steak 11 to 14 minutes for medium rare to medium doneness. Slice steak into 6 thin slices. Season with salt and pepper. Place 3 lettuce leaves on plate; top each leaf with 2 Tbsp. lettuce chiffonade.

Layer each leaf with 1 tsp. Blue Ranch Dressing, 2 slices beef, 1 tsp. tomato and 1 tsp. cheese. Garnish with 3/4 tsp. parsley.
Salt as needed
Pepper as needed
Romaine lettuce leaves72 leaves
Romaine lettuce, chiffonade cut9 cups
Tomatoes, diced1 1/2 cups
Crumbled blue cheese1 1/2 cups
Chopped parsley6 tablespoons

Nutrition information per serving: 383 calories; 28 g fat (8 g saturated fat; 12 g monounsaturated fat); 81 mg cholesterol; 441 mg sodium; 6 g carbohydrate; 2.4 g fiber; 27 g protein; 8.5 mg niacin; 0.6 mg vitamin B6; 4.5 mcg vitamin B12; 3.7 mg iron; 38.4 mcg selenium; 6.8 mg zinc; 100.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
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