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.

More From FoodService Director

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources