California Steak Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
24

This salad features a vast array of textures and colors, in a mix of complementary flavors. Smooth, spicy avocado-and-jalapeno vinaigrette dressing enhances the darker flavors of strip steak, enoki mushrooms and black olives.

Ingredients

3 ripe avocados
1⁄4 cup lime juice
1 tbsp. white wine vinegar
1 tsp. garlic salt
1⁄4 tsp. ground red pepper
1⁄2 cup sour cream
1⁄4 cup milk
1⁄2 cup cilantro leaves
1 tsp. pickled jalapeno, chopped
1 tsp. garlic salt
1⁄2 tsp. ground coriander
1⁄2 tsp. ground cumin
6 8-oz. strip steaks
1 1⁄2 lb. zucchini, halved lengthwise
1 1⁄2 lb. mixed greens, torn
1 lb. cherry tomatoes
1⁄2 qt. whole olives
1⁄2 lb. enoki mushrooms
 

Steps

1. In the bowl of a food processor, combine 2 avocados, lime juice, vinegar, garlic salt and red pepper. Process until smooth. Add sour cream and milk; process until blended. Add cilantro and jalapeno and process until cilantro is chopped. Cut remaining avocado into large chunks. Add to food processor, and process until avocado is just chopped. Reserve refrigerated.

2. Meanwhile, in a small bowl, combine garlic salt, coriander and cumin. Rub steaks with seasonings and grill with zucchini over hot coals, 5 minutes per side or until desired doneness. Cut steak and zucchini into 1⁄4-inch slices.

3. Portion greens on plates. Arrange steak slices, zucchini, tomatoes, olives and mushrooms on greens. Serve with reserved avocado dressing.
 

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources