| INGREDIENTS |
WEIGHTS |
MEASURES |
DIRECTIONS |
| Marinade/Dressing: |
|
|
Combine marinade ingredients in large non-reactive container. Remove and reserve 2 cups for dressing, cover and refrigerate. Add beef steaks to remaining marinade; turn to coat. Refrigerate, covered, 30 minutes to 2 hours, turning beef once during marinating. |
| Olive oil |
|
2 cups |
| Sherry vinegar |
|
2 cups |
| Sun-dried tomato pesto |
1 lb 3 oz |
2 cups |
| Chopped fresh chives |
1-1/2 oz |
1 cup |
| Pepper |
|
2 Tbsp |
| Salt |
|
1 tsp |
| |
|
|
| Beef shoulder top blade (flat iron) steaks (IMPS/NAMP 1114D) |
12 lb |
24 each |
| Potatoes: |
|
|
Heat oil in sauté pan until hot. Add potatoes and onions; cook until potatoes are browned and tender, stirring occasionally. Season with salt and pepper. Reserve; keep warm. |
| Olive oil |
|
2 cups |
| Red-skinned new potatoes, parboiled, cut into quarters |
12 lb |
5 quarts |
| Onions, cut in half, sliced |
3 lb |
5 cups |
| Salt |
|
As needed |
| Pepper |
|
As needed |
| Mixed salad greens |
1-1/2 lb |
7 quarts |
Per order:
Grill 1 steak to medium rare to medium doneness. Carve into thin slices. Toss 1 cup salad greens with 1 cup potato mixture; top with 3 tablespoons tomatoes. Arrange steak slices over salad. Drizzle with generous 1 tablespoon reserved dressing. Garnish with 1 ounce blue cheese and chives. |
| Coarsely chopped tomatoes |
1-1/2 lb |
4 ½ cups |
| Crumbled blue cheese |
1-1/2 lb |
1 quart |
| Fresh chives, cut into 1-inch pieces |
|
As needed |