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Mezze-Terranean Steak Salad
RecipeBeef Cuts
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 oil2 1/2 cups
Red wine vinegar2/3 cup
Dijon-style mustard5 teaspoons
Granulated sugar5 teaspoons
Dried oregano leaves5 teaspoons
Dry mustard2 1/2 teaspoons
Canned chickpeas, rinsed, drained20 cups
Diced cucumber10 cups
Diced tomato10 cups
Chopped green onions10 cups
Raisins5 cups
Toasted pine nuts2 1/2 cups
Drained capers1 1/4 cups
Caper juice2/3 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
Mayonnaise3 cups
Water6 tablespoons
Harissa3 tablespoons
Ground cumin1 tablespoon
Dijon-style mustard1 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 salt2 tablespoons
Harissa1 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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