Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Bistro Steak Salad
Full-bodied flavor stars in this hearty salad. Grilled steak tops a salad of greens, portobellos, beans and blue cheese. A vinaigrette and roasted tomatoes...
Servings
8
8
Cuisine Type
- american
Day Part
- dinner
- lunch
Menu Part
- salad
Main Ingredient
- Vegetables
- Beans
- Mushrooms
- Meat
Full-bodied flavor stars in this hearty salad. Grilled steak tops a salad of greens, portobellos, beans and blue cheese. A vinaigrette and roasted tomatoes finish off this satisfying dish.
Ingredients
1⁄2 cup balsamic vinegar
1 1⁄2 cups olive oil
4 tsp. dijon mustard
2 1⁄2-3 lb. sirloin steak
6 portobello mushrooms
1⁄2 lb. frisee
1 1⁄2 lb. mixed greens
16 oz. canned white beans, drained, rinsed
1⁄2 lb. blue cheese, crumbled
8 plum tomatoes, roasted, halved
Steps
1. In a bowl, whisk together vinegar, oil and mustard. Season to taste and reserve.
2. Season steak and grill or broil until medium rare. Remove from heat, allow to cool and slice on the bias. Grill portobellos, allow to cool and slice.
3. Toss together frisee, mixed greens, beans, blue cheese, portobellos and half the vinaigrette.
4. Place salad mixture on a plate and top with fanned steak slices. Garnish with roasted tomatoes, drizzle with additional dressing (if desired) and serve.
Read more about:
RecipesRead more
Oct 18, 2024
Sponsored Content
Oct 11, 2024