Steakhouse Salad
Grilled steak seasoned with a savory spice rub, sliced and served on a bed of romaine, tossed in a Cabernet vinaigrette, with potato crisps and Chicago-style “antipasto” toppings.
Yield: 24 servings
| Marinated Beef: | |
1. To make Marinated Beef: Rub beef steaks with redfish seasoning. Place steaks in non-reactive container; add oil to cover. Cover and marinate in refrigerator 20 minutes to 2 hours, turning steaks once. | | Beef Shoulder Center (24 8oz. Ranch Cut) Steaks,* cut 1 inch thick (IMPS/NAMP 1114E) | 12 pounds | | Blackened redfish seasoning | 8 ounces | | Canola oil | as needed | | Tater Crisps: | |
2. To make Tater Crisps: Grate potatoes into large bowl, draining any liquid. Season with salt and pepper; mix in flour. Place 1 Tbsp. portions of potato mixture in hot oil in sauté pan. Flatten with spatula to form 2-inch-wide cakes. Fry about 5
minutes, turning once, until golden and crispy on both sides. Drain on paper towels; keep warm. Yield: 72 Tater Crisps | | Russet potatoes, peeled | 4 pounds | | Salt | 4 teaspoons | | Pepper | 1/2 teaspoon | | Flour | 1/2 cup | | Olive oil | as needed | | Cabernet Sauvignon Vinaigrette: | |
3. To make Cabernet Sauvignon Vinaigrette: Simmer wine until reduced to 1 1/3 cups. Whisk in vinegar, shallots, sugar, salt, garlic and pepper. Slowly whisk in oil until well emulsified. Yield: about 6 cups | | Cabernet Sauvignon wine | 16 cups | | Cabernet Sauvignon vinegar | 3/4 cup | | Minced shallots | 3 ounces | | Sugar | 3/4 cup | | Salt | 4 teaspoons | | Minced garlic | 2 teaspoons | | Pepper | 1/2 teaspoon | | Extra virgin olive oil | 5 cups | | | |
4. For each serving, to order: Grill 1 beef steak to medium rare to medium doneness. Carve steak into ½-inch-thick slices. Toss 4 cups lettuce with ¼ cup Cabernet Sauvignon Vinaigrette. Mound salad in center of plate. Fan steak slices around lettuce.
Garnish salad with 5 tomato wedges, 2 Tbsp. red bell peppers, 2 Tbsp. yellow bell peppers, 5 artichoke quarters, 3 pepperoncini, 2 Tbsp. cheese, 5 olives, 1 Tbsp. onions and 3 Tater Crisps. Sprinkle with 1tsp. parsley. | | Chopped romaine lettuce | 24 quarts | | Tomato wedges | 120 each | | Julienned roasted red bell peppers | 3 cups | | Julienned roasted yellow bell peppers | 3 cups | | Marinated artichoke hearts, quartered | 30 each | | Pepperoncini | 72 each | | Diced provolone cheese | 3 cups | | Oil-cured black olives, pitted | 120 each | | Thinly sliced red onions | 1 1/2 cups | | Chopped parsley | 1/2 cup |
Nutrition information per serving: 1518 calories; 110 g fat(20 g saturated fat; 67 g monounsaturated fat); 141 mg cholesterol; 2708 mg sodium; 51 g carbohydrate; 6.5 g fiber; 55 g protein; 16.8 mg niacin; 1.4 mg vitamin B6; 8.7 mg vitamin B12; 9.2 mg iron; 74.7 mg selenium; 13.0 mg zinc; 190.7 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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