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BLT Steak Salad
RecipeBeef Cuts
BLT Steak Salad
Yield: Makes 24 servings
Blue Cheese Butter: 
Combine all ingredients in a mixer with the paddle attachment until well blended. 

                                                     Yield: 1 pound
Unsalted butter, softened1/2 pound
Crumbled blue cheese1/2 pound
Bacon fat1/4 cup
Salt1/2 teaspoon
Black pepper1/4 teaspoon
BLT Dressing: 
Combine all ingredients except oil in a blender; pulse to combine. With blender running, gradually add 1 cup of oil until emulsified. Gradually add remaining oil. 

                                                     Yield: 2 cups 
Red wine vinegar3/4 cup
Sugar1/2 cup
Grated Parmesan cheese2 tablespoons
Dry mustard powder2 tablespoons
Microplaned fresh garlic1 tablespoon
Kosher salt2 teaspoons
Dry oregano leaves1 teaspoon
Freshly ground black pepper1/2 teaspoon
Crushed red pepper1/2 teaspoon
Extra virgin olive oil1-1/2 cups
Provolone Croutons: 
Combine panko and dry bread crumbs. Toss cheese cubes in flour, then in eggs and then in bread crumb mixture. Toss again in eggs, then in breadcrumb mixture. Refrigerate until needed. 

                                               Yield: 72 croutons
Panko bread crumbs1-1/2 cups
Dry unseasoned bread crumbs 1-1/2 cups
Provolone cheese, 72 (1-inch) cubes2 pounds, 11 ounces
Flour3 cups
Eggs, beaten9 each
Per order: Season 1 steak with salt and pepper. Heat 1 teaspoon grapeseed oil in sauté pan; add steak and sear on both sides. Roast in 400°F oven to medium rare to medium doneness. Deep-fry 3 Provolone Croutons. Shingle 6 lettuce leaves and 6 tomato slices on a plate. Drizzle 1 tablespoon BLT Dressing on lettuce. Season tomatoes with salt and pepper. Place steak alongside and top with 1 tablespoon Blue Cheese Butter. Garnish with croutons, 1 tablespoon bacon and 1 tablespoon micro greens.
Beef tenderloin steaks (IMPS/NAMP1189A), cut 1-1/2-inch thick (6 ounces each)24 each
Salt and pepperAs needed
Grapeseed oil1/2 cup
Boston lettuce144 leaves
Assorted heirloom tomatoes144 slices
Diced cooked bacon1-1/2 cups
Micro greens1-1/2 cups

Nutrition information per serving: 1059 calories; 67 g fat(28 g saturated fat; 28 g monounsaturated fat); 290 mg cholesterol; 1265 mg sodium; 33 g carbohydrate; 3.0 g fiber; 77 g protein; 22.6 mg niacin; 1.3 mg vitamin B6; 4.1 mg vitamin B12; 5.9 mg iron; 85.2 mg selenium; 12.3 mg zinc; 276.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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