Charred Beef and Tomato Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4

Chipotle pepper not only plays a major role in marinating the skirt steak, it's also a key ingredient in this salad's spicy buttermilk dressing.

Ingredients

8 oz. skirt steak
Chipotle Marinade, (recipe follows)
2 cups chopped romaine lettuce
2 cups spinach leaves, trimmed
Chipotle Buttermilk Dressing (recipe follows)
1 lb. Florida Tomatoes,cut into wedges
1 avocado, diced
1⁄2 cup diced, cooked bacon
2 tbsp. crumbled blue cheese

Chipotle Marinade: In a bowl, combine 1⁄2 cup chopped parsley, 1⁄2 cup vegetable oil, 2 tbsp. cider vinegar, 1 tbsp. pureed chipotle, 1 tsp. minced garlic, 1⁄2 tsp. salt, and 1⁄4 tsp. black pepper. Yield: about 3⁄4 cup.

Chipotle Buttermilk Dressing: In a bowl, combine 1⁄4 cup mayonnaise, 1⁄4 cup
buttermilk, 2 tbsp. each chopped cilantro and sour cream, 1 tsp. chipotle, 1 tsp. lemon juice, 1⁄2 tsp. Worcestershire sauce, 1⁄2 tsp. minced garlic, and 1⁄8 tsp. ground black pepper. Yield: about 2⁄3 cup.

Steps

1. In a bowl, combine skirt steak and 1⁄2 cup Chipotle Marinade; marinate for 6-8 hours.

2. Grill or broil steak until medium-rare, about 5 min. on each side. Slice against grain in thick strips; set aside.

3. In a bowl, combine romaine with spinach; toss with 1⁄2 cup Chipotle Buttermilk Dressing. Divide greens among 4 plates; mound sliced steak on top. Surround with tomato wedges. Garnish with avocado, bacon, and blue cheese.

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Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

FSD Resources