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Tandoori Tostada Salad
RecipeBeef Cuts
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. steaks9 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 chutney1/2 cup
Mangoes, peeled and diced6 ounces
Tomatoes, diced6 ounces
Red onions, minced3 ounces
Thai sweet chili sauce1/2 cup
Chopped green onions1/4 cup
Chopped fresh mint1/4 cup
Grated fresh ginger2 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
Mayonnaise1 1/2 cups
Sour cream1 cup
Yogurt1 cup
Peeled seeded chopped cucumber1/2 cup
Fresh mint leaves1/4 cup
Garam masala2 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 cabbage6 quarts
Chiffonade-cut iceberg lettuce3 quarts
Chiffonade-cut radicchio3 quarts
Pappadams, fried24 each
Cilantro Oil (recipe follows)1/2 cup
Unsweetened coconut, toasted1 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.
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