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Greek Steak Salad Roll
RecipeBeef Cuts
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 cheese1 pound
Chopped roasted red peppers1/2 cup
Extra-virgin olive oil4 teaspoons
Aleppo pepper2 teaspoons
Fresh lemon juice2 teaspoons
Smoked paprika1 teaspoon
Place tzatziki ingredients in food processor or blender container. Cover; pulse until combined. Refrigerate, covered, until ready to use.

Yield: 3 cups
Mayonnaise1 cup
Greek yogurt3/4 cup
Sour cream3/4 cup
Crumbled feta cheese3/4 cup
Peeled, seeded, chopped cucumbers6 tablespoons
Dried mint leaves1 1/2 tablespoons
Greek Salad Steak Rub: 
Combine rub ingredients. Set aside.

Yield: 7 Tbsp.
Dried oregano leaves1/4 cup
Kosher Salt2 tablespoons
Ground Black Pepper2 teaspoons
Garlic Powder1 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 oil1 1/2 cups
Thin rectangular flatbreads (12 x 9 inches)24 each
Julienned roasted red peppers3 cups
Pitted kalamata olives120 each
Julienned cucumbers168 pieces
Grape tomatoes, cut in half336 pieces
Baby red and green romaine leaves168 each
Micro parsley sprigs168 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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