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

Ideas and Innovation
delivery

We offer a food delivery service to students who are too sick to eat at the dining halls. Oftentimes when we’re sick, we want simple, bland food that’s easy to digest. We also include a bottle of water since staying hydrated is super important. Students who have used the sick meal program are very grateful that we offer this service because they don’t have to stress over how they’re going to eat when they’re too sick to come into the dining halls. The program is also important in preventing the spread of illness.

Ideas and Innovation
smoothie

Nurses often mention that at 2 p.m. they are dragging and just trying to get through their 12-hour shift. This winter I will be implementing a 2 p.m. pick-me-up, which will include a smoothie station where they can create their own smoothie to help get them through their shift. It will be filled with energy-boosting ingredients to personalize their own drink, such as bananas, almonds, spinach and even dark chocolate.

Ideas and Innovation
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

FSD Resources