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, softened||1/2 pound|
|Crumbled blue cheese||1/2 pound|
|Bacon fat||1/4 cup|
|Black pepper||1/4 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 vinegar||3/4 cup|
|Grated Parmesan cheese||2 tablespoons|
|Dry mustard powder||2 tablespoons|
|Microplaned fresh garlic||1 tablespoon|
|Kosher salt||2 teaspoons|
|Dry oregano leaves||1 teaspoon|
|Freshly ground black pepper||1/2 teaspoon|
|Crushed red pepper||1/2 teaspoon|
|Extra virgin olive oil||1-1/2 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 crumbs||1-1/2 cups|
|Dry unseasoned bread crumbs ||1-1/2 cups|
|Provolone cheese, 72 (1-inch) cubes||2 pounds, 11 ounces|
|Eggs, beaten||9 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 pepper||As needed|
|Grapeseed oil||1/2 cup|
|Boston lettuce||144 leaves|
|Assorted heirloom tomatoes||144 slices|
|Diced cooked bacon||1-1/2 cups|
|Micro greens||1-1/2 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