Greek Steak Salad Roll
Start with the timeless flavors of a great Greek salad - kalamata olives, baby greens, peppers, onions, creamy tzatziki, whipped feta. Now add some slices of juicy Ranch Steak and serve it all on a soft flatbread to roll right at the table. You’ve just put a Greek classic on a whole new pedestal.
Yield: 24 servings
| Spicy Whipped Feta: | |
Place all ingredients in food processor container. Cover; process until very smooth. Thin with water to drizzling consistency. Refrigerate, covered, until ready to use.
Yield: 3 cups | | Feta cheese | 1 pound | | Chopped roasted red peppers | 1/2 cup | | Extra-virgin olive oil | 4 teaspoons | | Aleppo pepper | 2 teaspoons | | Fresh lemon juice | 2 teaspoons | | Smoked paprika | 1 teaspoon | | Tzatziki: | |
Place tzatziki ingredients in food processor or blender container. Cover; pulse until combined. Refrigerate, covered, until ready to use.
Yield: 3 cups | | Mayonnaise | 1 cup | | Greek yogurt | 3/4 cup | | Sour cream | 3/4 cup | | Crumbled feta cheese | 3/4 cup | | Peeled, seeded, chopped cucumbers | 6 tablespoons | | Dried mint leaves | 1 1/2 tablespoons | | Greek Salad Steak Rub: | |
Combine rub ingredients. Set aside.
Yield: 7 Tbsp. | | Dried oregano leaves | 1/4 cup | | Kosher Salt | 2 tablespoons | | Ground Black Pepper | 2 teaspoons | | Garlic Powder | 1 teaspoon | | | |
Per order:
Season 1 beef steak with about 3/4 tsp rub. Grill to medium rare to medium doneness. Carve into slices.
Place 1 flatbread on large plate or board. Spread with 2 Tbsp Tzatziki; arrange steak slices on top.
Scatter 2 Tbsp peppers, 5 olives, 7 pieces cucumber, 14 tomatoes halves, 7 romaine leaves and 7 parsley sprigs on top; drizzle with 2 Tbsp Spicy Whipped Feta. | | Beef shoulder center (ranch) steaks (IMPS/NAMP 1114E, PSO 1)*, cut 3/4-inch thick | 24 (6 to 8 ounces each, 9 lb) | | Vegetable oil | 1 1/2 cups | | Thin rectangular flatbreads (12 x 9 inches) | 24 each | | Julienned roasted red peppers | 3 cups | | Pitted kalamata olives | 120 each | | Julienned cucumbers | 168 pieces | | Grape tomatoes, cut in half | 336 pieces | | Baby red and green romaine leaves | 168 each | | Micro parsley sprigs | 168 each | | | |
*Please refer to page 58 in the updated IMPS/NAMP guide for the steak portion number. When calling for the entire muscle (not portion steaks) the number is 114E-PSO 1. | | | |
Nutrition information per serving: 805 calories; 46 g fat(13 g saturated fat; 10 g monounsaturated fat); 127 mg cholesterol; 1623 mg sodium; 53 g carbohydrate; 13.4 g fiber; 49 g protein; 17.0 mg niacin; 1.3 mg vitamin B6; 6.7 mg vitamin B12; 9.3 mg iron; 80.2 mg selenium; 11.5 mg zinc; 180.4 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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