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Steak and Zucchini Ribbon Salad
 
RecipeBeef Cuts
Steak and Zucchini Ribbon Salad
Ribbons of fresh zucchini and yellow squash drizzled with salsa verde, olive oil and pecorino cheese make a classic Tuscan starter. But here’s the thing: A few paper-thin slices of grilled Flat Iron steak, a little arugula and some roasted cherry tomatoes can transform that simple idea into a world-class light entrée. Perfect for all those customers who want to have their steak and eat it, too.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Marinade: 
Combine marinade ingredients in large container. Add beef steaks; turn to coat. Refrigerate, covered, 20 minutes to 2 hours, turning beef once during marinating.
Extra-virgin olive oil3 cups
  
Per order:

Grill 1 steak until medium rare to medium doneness. Carve into 1/4-inch thick slices. Spread 1 Tbsp salsa verde on plate. Arrange beef slices on plate. Add 5 slices zucchini and 5 slices yellow squash, draping in loosely curled ribbons.

Season with salt and pepper; drizzle with 1 tsp oil. Top with 1/4 cup arugula, 10 pieces oven-dried tomatoes and 1/2 oz cheese.
Chopped garlic2/3 cup
Marinade:  
Freshly ground fennel seed or fennel pollen1/4 cup
   
Kosher salt2 tablespoons
   
Pepper2 teaspoons
   
Beef shoulder top blade Flat Iron steaks (IMPS/NAMP 1114D, PSO1) about 6 ounces each24 each
Oven-Dried Cherry Tomatoes: 
Arrange tomatoes cut sides up in single layer on parchment-lined sheet pan. Bake in 250°F oven 1 hour or until slightly shriveled. Remove from pan; set aside.
Red cherry tomatoes, cut in half1 1/4 pounds
   
Yellow cherry tomatoes, cut in half1 1/2 pounds
Salsa Verde: 
Place onions, capers, caper brine, garlic, anchovies and 2/3 cup oil in food processor or blender. Cover; process until puréed. Add parsley. With motor running, slowly add remaining oil, processing until emulsified; set aside.

Yield: 1-1/2 cups
Cocktail onions, drained2/3 cup
   
Capers, drained, brine reserved1/4 cup
   
Caper brine4 teaspoons
   
Minced garlic2 teaspoons
   
Anchovy fillets3 each
   
Extra-virgin olive oil1 1/3 cups
   
Chopped fresh parsley2/3 cup
   
Zucchini, thinly sliced lengthwise120 slices
   
Yellow squash, thinly sliced lengthwise120 slices
   
Kosher salt as needed
   
Pepper as needed
   
Extra-virgin olive oil1/2 cup
   
Baby arugula4 1/2 ounces
   
Shaved pecorino cheese12 ounces
   
  


Nutrition information per serving: 640 calories; 51 g fat(13 g saturated fat; 30 g monounsaturated fat); 119 mg cholesterol; 636 mg sodium; 6 g carbohydrate; 1.8 g fiber; 39 g protein; 10.8 mg niacin; 0.8 mg vitamin B6; 7.8 mg vitamin B12; 4.8 mg iron; 51.6 mg selenium; 12.6 mg zinc; 150.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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