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 vinegar||1 cup|
|Minced garlic||2 tablespoons|
|Dry mustard||1 tablespoon|
|Dried oregano leaves||2 teaspoons|
|Crushed red pepper||1 teaspoon|
|Black Pepper||1/2 teaspoon|
|Extra virgin olive oil||3 cups|
|Grated Parmesan cheese||1/4 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 leaves||2 pounds|
|Watercress||1 1/2 pounds|
|Diced seeded tomatoes||3 pounds|
|Crumbled blue cheese||1 1/2 pounds|
|Sliced red onion||12 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