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Catalan Steak Sandwich
 
RecipeBeef Cuts
Catalan Steak Sandwich
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Catalan Tomato Cruda: 
Gently mix together all ingredients. Let sit 30 minutes before using.                        Yield: 6 cups
Diced ripe tomatoes6 cups
Olive oil1/2 cup
Julienned orange peel1/4 cup
White balsamic vinegar3 tablespoons
Julienned lemon peel2 tablespoons
Minced fresh basil2 tablespoons
Minced fresh oregano1 tablespoon
Minced garlic1-1/2 teaspoons
Salt and black pepperAs needed
  
Per order:
Season 1 steak with salt and pepper. Grill to medium rare or desired doneness. Carve across grain into1/4-inch-thick slices.

Brush 1 slice bread with olive oil; grill until lightly toasted. Rub with 1 garlic clove and cut side of 1 tomato half. Fan steak across bread and top with 1/4 cup Catalan Tomato Cruda. Garnish with 1 Tbsp. basil chiffonade; drizzle sandwich and plate with 1 Tbsp. each balsamic syrup and basil oil.
Boneless New York strip steaks,10-ounce portions (IMPS/NAMP 1179)24 each
Salt and black pepperAs needed
Rustic-style bread, cut 1-inch thick24 slices
Olive oilAs needed
Garlic cloves24 each
Ripe tomatoes, cut in half12 each
Basil chiffonade1-1/2 cups
Balsamic syrup1-1/2 cups
Basil oil1-1/2 cups


Nutrition information per serving: 685 calories; 33 g fat (8 g saturated fat; 19 g monounsaturated fat); 168 mg cholesterol; 305 mg sodium; 29 g carbohydrate; 2.3 g fiber; 66 g protein; 27.2 mg niacin; 1.5 mg vitamin B6; 3.5 mcg vitamin B12; 5.2 mg iron; 79.8 mcg selenium; 11.9 mg zinc; 249.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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