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Steakhouse Salad
RecipeBeef Cuts
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 seasoning8 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, peeled4 pounds
Salt4 teaspoons
Pepper1/2 teaspoon
Flour1/2 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 wine16 cups
Cabernet Sauvignon vinegar3/4 cup
Minced shallots3 ounces
Sugar3/4 cup
Salt4 teaspoons
Minced garlic2 teaspoons
Pepper1/2 teaspoon
Extra virgin olive oil5 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 lettuce24 quarts
Tomato wedges120 each
Julienned roasted red bell peppers3 cups
Julienned roasted yellow bell peppers3 cups
Marinated artichoke hearts, quartered30 each
Pepperoncini72 each
Diced provolone cheese3 cups
Oil-cured black olives, pitted120 each
Thinly sliced red onions1 1/2 cups
Chopped parsley1/2 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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