| INGREDIENTS |
WEIGHTS |
MEASURES |
DIRECTIONS |
| Vinaigrette: |
|
|
Combine vinaigrette ingredients; set aside.
Yield 3 cups.
|
| Extra virgin olive oil |
|
2 cups |
| Sherry wine vinegar |
|
1/2 cup |
| Dijon-style mustard |
|
1/4 cup |
| Lemon juice |
|
2 tablespoons |
| Shallots, minced |
3 ounces |
|
| Sugar |
|
1 teaspoon |
| Salt |
|
1 teaspoon |
| Pepper |
|
1/2 teaspoon |
| Crispy Vegetables: |
|
|
Dust onions with flour and cornstarch mixture.
Fry 2 to 4 minutes, until golden and crispy.
Fry potatoes in oil for 1 minute; remove from oil; let cool.
Rinse beets in cold water until water runs clear.
Place rinsed beets on paper towels to dry; set aside.
Fry carrots and parsnips in oil 1 to 1-1/2 minutes until crispy.
Refry potatoes in oil for 2-1/2 to 3 minutes; until golden and crispy.
Fry beets in oil for 30 to 45 seconds; or until they begin to float to top.
|
| Yellow onions, cut into 1/8 inch thick rings |
2-1/4 pounds |
|
| Russet Potatoes, cut into julienne strips |
1-1/2 pounds |
|
| Red beets, cut into fine julienne strips |
1-1/2 pounds |
|
| Carrots, cut into 1/2 inch diagonal wedges |
1-1/2 pounds |
|
| Parsnips, cut into 1/16 inch strips |
1-1/2 pounds |
|
| All-purpose flour |
|
4 cups |
| Cornstarch |
|
1/2 cup |
| Beef Shoulder Top Blade (Flat Iron) Steaks (IMPS/NAMP 1114 D) |
9 pounds |
24 (6 to 8 ounce) steaks
|
Grill beef steak 10 to 14 minutes to medium rare doneness. Carve into thin strips. Season to taste with salt and pepper.
Per order: Place 1/8 ounce beets, 1/4 ounce potatoes, parsnips and carrots and 1/2 ounces onions in center of plate. Place steak slices around vegetables. Drizzle with 2 tablespoons vinaigrette.
|
| Salt and pepper |
|
as needed |