Tandoori Tostada Salad
Slices of grilled, tandoori-marinated steak, drizzled with mango-mint chutney, served with an Indian-style slaw in a creamy raita dressing on a crispy pappadam wafer.
Yield: 24 servings
|Marinated Beef:|| |
1. To make Marinated Beef: Place marinade in non-reactive container. Add beef; turn to coat. Cover and refrigerate 20 minutes to 2 hours. Turn steaks once during marination.
|Pepared Tandoori Marinade*||4 cups|
|Beef Shoulder Center (Ranch Cut) Steaks,* cut 1 inch thick (IMPS/NAMP 1114E) 24 6oz. steaks||9 pounds|
|Mango-Mint Chutney:|| |
2. To make Mango-Mint Chutney: Pulse Major Greys chutney in good processor or blender to break up any large chunks; transfer to bowl. Stir in remaining ingredients until well blended. Yield: about 3 ½ cups
|Major Greys chutney||1/2 cup|
|Mangoes, peeled and diced||6 ounces|
|Tomatoes, diced||6 ounces|
|Red onions, minced||3 ounces|
|Thai sweet chili sauce||1/2 cup|
|Chopped green onions||1/4 cup|
|Chopped fresh mint||1/4 cup|
|Grated fresh ginger||2 teaspoons|
3. To make Raita: Purée mayonnaise, sour cream, yogurt, cucumber, mint and garam masala in food processor or blender until mixture is well blended. Season with salt. Cover and refrigerate until ready to use. Yield: about 4 cups
|Mayonnaise||1 1/2 cups|
|Sour cream||1 cup|
|Peeled seeded chopped cucumber||1/2 cup|
|Fresh mint leaves||1/4 cup|
|Garam masala||2 teaspoons|
|Salt|| as needed|
| || |
4. For each serving, to order: Grill 1 beef steak to medium rare to medium doneness. Carve steak into ½-inch-thick slices. Toss 1 cup cabbage, ½ cup lettuce and ½ cup radicchio with 2 Tbsp. Raita. Place 1 pappadam in center of plate. Mound
cabbage mixture over pappadam. Fan steak slices around cabbage mixture. Spoon 2 Tbsp. Mango-Mint Chutney over beef. Drizzle 2 tsp. Raita and 1
tsp. Cilantro Oil around edge of plate. Sprinkle with 1 Tbsp. coconut. Garnish with mango wedges and cucumber slices.
|Chiffonade-cut green cabbage||6 quarts|
|Chiffonade-cut iceberg lettuce||3 quarts|
|Chiffonade-cut radicchio||3 quarts|
|Pappadams, fried||24 each|
|Cilantro Oil (recipe follows)||1/2 cup|
|Unsweetened coconut, toasted||1 1/2 cups|
|Mango wedges|| for garnish|
|Cucumber slices|| for garnish|
Nutrition information per serving: 577 calories; 34 g fat(10 g saturated fat; 8 g monounsaturated fat); 110 mg cholesterol; 813 mg sodium; 26 g carbohydrate; 7.0 g fiber; 42 g protein; 12.3 mg niacin; 0.9 mg vitamin B6; 6.4 mg vitamin B12; 6.1 mg iron; 56.3 mg selenium; 10.2 mg zinc; 134.6 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.