Spicy Beef Salad with Grapes

Menu Part: 
Salad
Cuisine Type: 
Mexican
Serves: 
2

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.

Ingredients

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
Salt

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

 

Steps

  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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources