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Steak Seviche Salad
 
RecipeBeef Cuts
Steak Seviche Salad
Chunks of grilled lime-and-garlic marinated steak, tossed in a tangy roasted chile-citrus dressing with avocados, peppers, onions, greens and crispy tortilla strips.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Marinated Beef: 
1. To make Marinated Beef: Season beef steaks with salt and pepper. Combine oil, lime juice and garlic in non-reactive container. Add beef; turn to coat. Cover and refrigerate 20 minutes to 2 hours. Turn steaks once during marination.
Beef Shoulder Center (Ranch Cut) Steaks,* cut 1 inch thick (IMPS/NAMP 1114E) 24 4oz. steaks6 pounds
Salt as needed
Pepper as needed
Extra virgin olive oil1 cup
Fresh lime juice1/2 cup
Minced garlic2 tablespoons
Seviche Dressing: 
2. To make Seviche Dressing: Grill onion slice until softened and slightly browned. Grill peppers until charred. Stem and seed peppers; do not peel skin; set aside. Purée remaining ingredients in blender. Add onion and peppers; blend until just

incorporated. Yield: about 3 cups
Onion slice, cut 1/2-inch thick1 each
Poblano pepper1 each
Habanero pepper1/2 each
Extra virgin olive oil1 cup
Canned tomatoes with juice10 oz.can
Fresh lime juice1/3 cup
Red wine vinegar1/3 cup
Sugar3 tablespoons
Salt4 teaspoons
Chopped fresh cilantro4 teaspoons
Dried oregano2 teaspoons
Ground cumin1 1/2 teaspoons
Dijon mustard1 1/2 teaspoons
Pepper1/2 teaspoon
Garlic powder1/4 teaspoon
  
3. For each serving, to order: Grill 1 beef steak to medium rare to medium doneness. Cut steak into ½-inch cubes. Combine beef with ¼ cup tomatoes, ¼ cup Tortilla Strips, 2Tbsp. each: avocado, red bell peppers, yellow bell peppers, cabbage and

lettuce. Add 1 Tbsp. each: green onions and red onions to mixture. Toss salad mixture with 2 Tbsp. Seviche Dressing. Mound salad in martini or margarita glass. Garnish with 1 lime slice and 1 cilantro sprig.
Diced tomatoes1 1/2 quarts
Tortilla Strips (recipe follows)6 cups
Peeled diced avocados3 cups
Julienned red bell peppers3 cups
Julienned yellow bell peppers3 cups
Chiffonade-cut green cabbage3 cups
Chiffonade-cut iceberg lettuce3 cups
Chopped green onions1 1/2 cups
Thinly sliced red onions1 1/2 cups
Lime slices24 slices
Cilantro sprigs24 each


Nutrition information per serving: 379 calories; 25 g fat(5 g saturated fat; 15 g monounsaturated fat); 65 mg cholesterol; 487 mg sodium; 16 g carbohydrate; 4.2 g fiber; 25 g protein; 8.5 mg niacin; 0.8 mg vitamin B6; 4.2 mg vitamin B12; 3.3 mg iron; 35.6 mg selenium; 6.5 mg zinc; 94.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline
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