Grilled Flat Iron Steak with Quinoa Salad and Roasted Vegetables

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
20 servings

For this dish a classic flat iron steak is paired with quinoa, fresh asparagus, purple cabbage, shredded carrots and red bell peppers. 

Ingredients

2 cups dry quinoa
1 bunch fresh asparagus, cut on an angle in bite-size pieces
2 cups shredded purple cabbage
2 cups shredded carrots
1⁄4 cup red wine vinegar
2 large red bell peppers, seeded, sliced
20 cloves garlic, cracked
1 51⁄2-lb. can artichoke hearts, cooked, quartered, drained, rinsed
3 large zucchinis, halved, sliced
20 4-oz. portions flat iron steak
Olive oil 

Steps

1. Cook quinoa in simmering water until bloomed completely and soft, about 10 to 12 minutes. Drain and cool completely. Blanch asparagus and shock to cool. Toss quinoa with asparagus, raw cabbage, carrots and vinegar.

2. Mix peppers, garlic, artichoke and zucchini with splash of water and roast in 350˚F oven for about
20 minutes, until al dente.

3. Rub steaks with tiny bit of olive oil and grill to medium, unless otherwise specified. Steaks will take about 10 minutes to grill to about 135˚F. Place on hot plates with warmers, which will finish cooking meat during service to patient’s room. If serving immediately, cook to 145˚F.

4. To serve, spread vegetables around plate and mound quinoa in middle. After steak has rested, slice thin into 5 pieces and spread evenly around plate.

Recipe by The Hospital at Westlake Medical Center, Austin, Texas
 

More From FoodService Director

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources