Bistro Steak Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
8

Full-bodied flavor in this hearty salad. Grilled steak tops a salad of greens, portobellos, beans and blue cheese. A vinaigrette and roasted tomatoes finish off this delicious dish.

Ingredients

1⁄2 cup balsamic vinegar
1 1⁄2 cups olive oil
4 tsp. dijon mustard
2 1⁄2-3 lb. sirloin steak
6 portobello mushrooms
1⁄2 lb. frisee
1 1⁄2 lb. mixed greens
16 oz. canned white beans, drained, rinsed
1⁄2 lb. blue cheese, crumbled
8 plum tomatoes, roasted, halved
 

Steps

1. In a bowl, whisk together vinegar, oil and mustard. Season to taste and reserve.

2. Season steak and grill or broil until medium rare. Remove from heat, allow to cool and slice on the bias. Grill portobellos, allow to cool and slice.

3. Toss together frisee, mixed greens, beans, blue cheese, portobellos and half the vinaigrette.

4. Place salad mixture on a plate and top with fanned steak slices. Garnish with roasted tomatoes, drizzle with additional dressing (if desired) and serve.
 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources