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Steak Sorriso Salad
 
RecipeBeef Cuts
Steak Sorriso Salad
Grilled skewers of garlic-and-herb marinated steak, served over an Italian-style rice-and-grain salad, with baby lettuces tossed in a Cabernet vinaigrette.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Marinated Beef: 
1. To make Marinated Beef: Combine all ingredients except beef steaks in a non-reactive container. Add beef; turn to coat. Cover and refrigerate 20 minutes to 2 hours. Turn steaks once during marination.
Extra virgin olive oil4 cups
Garlic, minced4 ounces
Chopped fresh basil1/2 cup
Chopped fresh thyme1/2 cup
Salt2 tablespoons
Pepper1 teaspoon
Beef Top Blade (Flat Iron) Steaks,* cut 1 inch thick (IMPS/NAMP 1114D) 24 8oz. steaks12 pounds
  
2. To make Beef Skewers: Blanch onions until soft. Remove s teaks from marinade pat steaks dry. Cut steaks into 1/ 1/4 –inch cubes for a total of 192 cubes. Alternately thread 4 beef cubes, 3 bell pepper pieces and 2 onion pieces per skewer onto

48 (12-inch) bamboo skewers. Refrigerate until ready to use.
Yellow onions, cut into 1-inch pieces96 pieces
Red bell peppers, cut into 1-inch pieces144 pieces
Sorriso Salad 
3. To make Sorriso Salad: Toss white rice, bulgur, couscous and wild rice with salt and pepper. Add remaining ingredients to grain mixture; toss until thoroughly mixed. Cover and refrigerate until ready to use. Yield: about 48 cups
Cooked long-grain white rice8 cups
Cooked bulgur8 cups
Cooked couscous8 cups
Cooked wild rice8 cups
Salt2 1/2 tablespoons
Pepper2 teaspoons
Green onions, chopped24 ounces
Tomatoes, diced20 ounces
Roasted red bell peppers, diced1 pound
Roasted yellow bell peppers, diced1 pound
Pine nutes, toasted10 ounces
Capers4 ounces
Parsley, chopped4 ounces
Caper juice or white wine vinegar1 cup
Extra virgin olive oil1 cup
  
4. For each serving, to order: Grill 2 beef skewers to medium rare to medium doneness. Mound 1 ¾ cup Sorriso Salad on plate; scatter 1 cup lettuces around salad. Cross skewers on top of Sorriso Salad; sprinkle with 1 tsp. parsley. Drizzle edge of

plate with 2 Tbsp. Cabernet Sauvignon Vinaigrette.
Mixed baby lettuces24 cups
Chopped parsley1/2 cup
Cabernet Sauvignon Vinaigrette (recipe follows)3 cups


Nutrition information per serving: 1324 calories; 81 g fat(16 g saturated fat; 12 g monounsaturated fat); 141 mg cholesterol; 1535 mg sodium; 89 g carbohydrate; 14.2 g fiber; 57 g protein; 19.7 mg niacin; 1.7 mg vitamin B6; 10.0 mg vitamin B12; 10.3 mg iron; 85.2 mg selenium; 18.6 mg zinc; 225.0 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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