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 | | Raisins | 5 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 | | Mayonnaise | 3 cups | | Water | 6 tablespoons | | Harissa | 3 tablespoons | | 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 | | | |
Per Order:
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 | | | |
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. | | | |
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.
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