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

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources