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Steak Frites Salad
RecipeBeef Cuts
Steak Frites Salad
Fresh spinach and watercress tossed in a creamy Parmesan-mustard vinaigrette with crumbled blue cheese and tomatoes; topped with slices of succulent grilled steak and a nest of crispy shoestring potato frites.
Yield: 24 servings
Parmesan-Mustard Vinaigrette: 
1. To make Parmesan-Mustard Vinaigrette: In blender, combine all ingredients except oil and cheese. With motor running, slowly add oil; process until blended. Dressing should be thick, but can be thinned with about ½ cup water if desired. Blend in

cheese to finish. Cover and refrigerate. Yield: 4 ½ cups
Red wine vinegar1 cup
Sugar2/3 cup
Salt2 tablespoons
Minced garlic2 tablespoons
Dry mustard1 tablespoon
Dried oregano leaves2 teaspoons
Crushed red pepper1 teaspoon
Black Pepper1/2 teaspoon
Extra virgin olive oil3 cups
Grated Parmesan cheese1/4 cup
2. For each serving, to order: Lightly brush 1 steak with oil; season with salt and pepper. Grill to medium rare to medium. In bowl, combine 2 cups spinach, 2 cups watercress, 3 tablespoons tomatoes, ¼ cup blue cheese and ½ ounce onion.

Add 3 tablespoons Parmesan-Mustard Vinaigrette; toss lightly. Mound in center of serving plate. Carve steak into thin slices; arrange around base of salad. Mound 2 ounces of shoestring potatoes on top.
Beef Flat Iron (6oz Chuck Top Blade) Steaks*24
Olive oil as needed
Salt and black pepper as needed
Salad spinach leaves2 pounds
Watercress1 1/2 pounds
Diced seeded tomatoes3 pounds
Crumbled blue cheese1 1/2 pounds
Sliced red onion12 ounces
Fried shoestring potatoes (frites)3 pounds

Nutrition information per serving: 790 calories; 56 g fat(16 g saturated fat; 31 g monounsaturated fat); 130 mg cholesterol; 1361 mg sodium; 30 g carbohydrate; 4.0 g fiber; 42 g protein; 7.2 mg niacin; 0.8 mg vitamin B6; 7.9 mg vitamin B12; 5.8 mg iron; 53.7 mg selenium; 13.0 mg zinc; 155.6 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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