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|
Place tzatziki ingredients in food processor or blender container. Cover; pulse until combined. Refrigerate, covered, until ready to use.
Yield: 3 cups
|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|
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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|
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*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.
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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.