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Greek Steak Chopped Salad
RecipeBeef Cuts
Greek Steak Chopped Salad
Yield: 24 servings
Oregano Vinaigrette: 

To make Oregano Vinaigrette: Combine vinegar, oregano, salt and pepper. Slowly whisk in olive oil.  Yield: 3 cups

Red wine vinegar3/4 Cup
Dried oregano leaves6 Tbsp.
Salt1-1/2 Tsp.
Black pepper1-1/2 Tsp.
Olive oil2-1/4 Cups

For each serving, to order: Season 1 steak with salt and pepper. Heat 1 tsp. oil in sauté pan until hot. Add steak; sear on both sides and cook to medium rare or desired doneness. Carve across the grain into 1/2-inch-thick slices. Toss 4 cups lettuce with 2 Tbsp. Oregano Vinaigrette; mound on plate. Fan steak on top of lettuce; garnish with 6 cucumber slices, 4 pepper strips, 2 Tbsp. onion, 3 olives and 1 Tbsp. cheese.

Beef Chuck, Shoulder Clod, Top Blade Steak (Flat Iron)6 oz. 24 each
Salt and pepperAs Needed
Grapeseed oil1/2 Cup
Romaine lettuce, chopped96 Cups
Cucumber slices144 Each
Roasted red peppers, 1-inch strips96 Each
Red onion. thinly sliced3 Cups
Kalamata olives72 Each
Feta cheese, crumbled1-1/2 Cups

Nutrition information per serving: 642 calories; 47 g fat(12 g saturated fat; 25 g monounsaturated fat); 114 mg cholesterol; 554 mg sodium; 18 g carbohydrate; 6.9 g fiber; 37 g protein; 11.2 mg niacin; 1.0 mg vitamin B6; 7.7 mg vitamin B12; 6.7 mg iron; 50.9 mg selenium; 12.7 mg zinc; 167.9 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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