Spicy Beef Salad with Grapes

Menu Part: 
Cuisine Type: 

There is a wider array of chili peppers available these days to ramp up the flavor and excitement of dishes. In this recipe from Rosa Mexicana, the contrast of hot and cold temperatures and crisp and soft textures offsets the spice levels of the jalapeños, chipotles and chilies de Arbol.


Chile de Arbol Dressing:
1 cup crème fraiche
4 chilies de Arbol*, toasted and ground to a powder
2 garlic cloves, minced
1 lime, juiced

12 oz. beef skirt steak, well trimmed with fat removed, seasoned with salt and pepper
4 oz. frisee lettuce (1 large lettuce), cleaned and separated in smaller pieces
4 oz. red seedless California grapes, halved
5 oz. cucumber, peeled and very finely sliced (½ cucumber)
4 oz. jicama (1/2 small jicama) peeled and julienned
1 celery stalk, very finely sliced (1 1/2 oz.)
1 jalapeño pepper, seeded and julienned
2 oz. crumbled blue cheese
1 oz. walnuts, roasted and coarsely chopped
1 chipotle pepper seeded, toasted and crumbled



  1. Mix all ingredients for Chile de Arbol dressing; set aside for 1 hr.
  2. Grill steak over high heat to preferred doneness.
  3. Meanwhile, set aside some lettuce, grapes, cucumber, jicama and celery for sprinkling on top. Toss remaining lettuce, grapes, cucumber, jicama, celery, jalapeño and blue cheese with 1/4 cup reserved Chile de Arbol dressing.
  4. Slice grilled steak into 1/4-in. wide by 2-in. long strips. Toss meat into the salad.  Sprinkle salad with walnuts, chipotle pepper and remaining ingredients that were set aside.  Serve immediately.
Source: Rosa Mexicana; California Table Grape Commission

Additional Tips

Additional Tips

* Chilies may be ground in a coffee grinder.  Spiciness may be adjusted to taste by adding or reducing the amount of Chile de Arbol.

More From FoodService Director

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

FSD Resources