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

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources