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Steak and Egg Salad
RecipeBeef Cuts
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 oil1 cup
Diced pancetta12 ounces
Shallots, chopped8 ounces
Garlic, minced1 1/2 ounces
Balsamic vinegar3/4 cup
Salt1 teaspoon
Pepper1/4 teaspoon
Coarse grain mustard1/2 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 greens48 cups
Fried Yukon gold potato slices120 each
Poached eggs24 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
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