Mezze-Terranean Steak Salad
From Morocco to Mykonos, the Mediterranean is famous for mezze - tasty bites with tantalizing flavors and textures. Want to add mezze to your menu mix? Top greens with a spiced chickpea salad, pita chips, cumin mayo and slices of fiery harissa-rubbed Flat Iron Steak. Now you’ve got a salad with Moroc-star appeal.
Yield: 24 servings
|Chickpea Salad:|| |
Whisk together oil, vinegar, Dijon mustard, sugar, oregano and dry mustard in large bowl. Add remaining ingredients except spice blend and salt; mix gently. Sprinkle with spice blend and salt; mix well. Refrigerate, covered, until ready to use.
Yield: 48 cups
|Extra-virgin olive oil||2 1/2 cups|
|Red wine vinegar||2/3 cup|
|Dijon-style mustard||5 teaspoons|
|Granulated sugar||5 teaspoons|
|Dried oregano leaves||5 teaspoons|
|Dry mustard||2 1/2 teaspoons|
|Canned chickpeas, rinsed, drained||20 cups|
|Diced cucumber||10 cups|
|Diced tomato||10 cups|
|Chopped green onions||10 cups|
|Toasted pine nuts||2 1/2 cups|
|Drained capers||1 1/4 cups|
|Caper juice||2/3 cup|
|Moroccan spice blend (recipe follows)||1/2 cup|
|Kosher salt|| as needed|
|Cumin Harissa Mayonnaise:|| |
Whisk together mayonnaise ingredients. Refrigerate, covered, until ready to use.
Yield: 3 1/2 cups
|Ground cumin||1 tablespoon|
|Dijon-style mustard||1 tablespoon|
|Baked Pita Chips:|| |
Brush top sides of pita breads liberally with oil. Cut each pita into 16 wedges that measure no more than 1 inch at the widest part. Sprinkle with salt and spice blend.
Arrange wedges in single layer on sheet pans. Bake in 350°F oven 15 minutes or until crispy. Set aside.
Yield: 24 cups
|Pita bread (6-inch diameter)||24 each|
|Extra virgin olive oil|| as needed|
|Fine sea salt|| as needed|
|Moroccan Spice Blend (recipe follows)||2 1/2 tablespoons|
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Season 1 beef steak with 1/4 tsp salt; rub with 1 Tbsp harissa. Grill 10 to 14 minutes for medium rare to medium doneness. Carve on the bias.
Combine 2 cups Chickpea Salad with 1 cup pita chips. Line bowl with romaine; mound salad on top. Arrange steak slices over salad; drizzle with 2 Tbsp Cumin-Harissa Mayonnaise. Garnish with a few cilantro sprigs.
|Beef shoulder top blade (flat iron) steaks (IMPS/NAMP 1114D, PSO1)||24 (6 to 8 oz each, 9lb) |
|Kosher salt||2 tablespoons|
|Harissa||1 1/2 cups|
|Baby red and green romaine|| as needed|
|Micro cilantro sprigs|| as needed|
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Moroccan Spice Blend:
Place 3 Tbsp Aleppo pepper, 2 Tbsp whole pickling spice, 2 Tbsp granulated garlic, 1 Tbsp ground cumin, 1 Tbsp dried oregano leaves, 1 Tbsp dried mint, 1 Tbsp kosher salt, 1-1/2 tsp ground cinnamon, 1 tsp ground black pepper, 1 tsp dried savory and 3/4 tsp ground nutmeg in spice blender. Cover; pulse to a coarse powder.
Yield: 2/3 cup.
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Nutrition information per serving: 926 calories; 49 g fat(6 g saturated fat; 23 g monounsaturated fat); 14 mg cholesterol; 2139 mg sodium; 108 g carbohydrate; 15.3 g fiber; 23 g protein; 8.9 mg niacin; 1.3 mg vitamin B6; 0.5 mg vitamin B12; 7.6 mg iron; 24.9 mg selenium; 4.1 mg zinc; 111.2 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.