Steak and Egg Salad
Want to take steak and eggs to new heights? The Petite Tender can get you there. Grill it, slice it, later it with roasted potato rounds, and serve it with a poached egg in a nest of arugula and frisée, drizzled with Warm Pancetta Dressing. It’s the best thing to happen to the center of the breakfast plate since the short stack.
Yield: 24 servings
|Warm Pancetta Dressing:|| |
1. To make Warm Pancetta Dressing: Heat 6 Tbsp. oil in sauté pan, add pancetta and cook until just crispy. Add shallots and garlic; sauté until shallots are softened. Add vinegar, salt and pepper;
simmer briefly to combine flavors. Remove from heat; whisk in mustard and remaining oil. Yield:About 4 cups
|Olive oil||1 cup|
|Diced pancetta||12 ounces|
|Shallots, chopped||8 ounces|
|Garlic, minced||1 1/2 ounces|
|Balsamic vinegar||3/4 cup|
|Coarse grain mustard||1/2 cup|
| || |
2. For each serving, to order: Season 1 petite tender with salt and pepper; brush with oil. Grill beef to medium rare to medium doneness. Carve beef into 1/2-inch-thick slices. Warm 3 Tbsp.
Warm Pancetta Dressing; toss 2 Tbsp. of the dressing with 2 cups salad greens. Mound greens
on plate; top with 1 poached egg. Arrange beef slices around salad, alternating with 5 potato slices; drizzle with remaining dressing.
|Beef Shoulder Petite Tenders*||12 pounds|
|(Petite Tender-IMPS/NAMP 1114F)|| |
|Salt|| as needed|
|Pepper|| as needed|
|Olive oil|| as needed|
|Mixed greens||48 cups|
|Fried Yukon gold potato slices||120 each|
|Poached eggs||24 each|
Nutrition information per serving: 803 calories; 47 g fat(13 g saturated fat; 13 g monounsaturated fat); 326 mg cholesterol; 650 mg sodium; 35 g carbohydrate; 3.1 g fiber; 58 g protein; 15.2 mg niacin; 1.1 mg vitamin B6; 9.1 mg vitamin B12; 7.5 mg iron; 81.5 mg selenium; 9.6 mg zinc; 302.1 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