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

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources