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> Home Samba Beef Salad
Yield: 24 portions
| INGREDIENTS |
WEIGHTS |
MEASURES |
DIRECTIONS |
| Orange Vinaigrette: |
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Combine orange juice, cumin and garlic in bowl. Slowly whisk in oil until blended. Season with salt. Reserve 4-1/2 cups for marinade.
Yield: 9 cups.
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| Fresh orange juice |
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1-1/2 qt. |
| Ground cumin |
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2 Tbsp. |
| Minced garlic |
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2 Tbsp. |
| Olive oil |
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2 cups
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| Salt |
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As needed |
| Ancho chilies, softened, puréed |
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1/4 cup |
Add chilies and pepper to reserved marinade. Marinate beef steaks 30 minutes to 2 hours; turning occasionally. |
| Coarse-grind black pepper |
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1/4 cup |
| Beef Shoulder Top Blade (Flat Iron) Steaks (IMPS/NAMP 1114 D)* |
12 lb.
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24 each |
| Mixed salad greens |
2-1/4 lb. |
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Per order: Grill one steak 10 to 14 minutes for medium rare to medium doneness. Carve into thin slices. Toss 2 cups salad greens with 3 Tbsp. orange vinaigrette, 1/4 cup cherries and 1/4 cup toasted pepitas. Mound greens in center of plate
Arrange steak slices over greens. Spoon 1/4 cup spicy green salsa down center of steak slices. Top with cheese.
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| Dried cherries |
1-1/2 lb. |
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Toasted Pepitas (recipe follows)
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| Crumbled queso fresco cheese |
1-1/2 lb. |
6 cups |
| Spicy Green Salsa (recipe follows) |
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24 each |
Toasted Pepitas:
Toss 12 oz. pepitas with 1/4 cup olive oil and 1/4 cup kosher salt. Toast in 425°F oven 10 to 15 minutes.
Yield 6 cups. Spicy Green Salsa:
Blanch 3 lbs. tomatillos in boiling water for 10 minutes. Chop blanched tomatillos or process until chunky. Stir in 6 oz. minced onions, 3 oz. minced jalapeño peppers, 1 oz. minced garlic, 1-1/2 cups finely chopped cilantro, 1-1/2 cups fresh lime juice, 1/3 cup olive oil, 1-1/2 tsp. kosher salt and sugar to taste. Serve warm.
Yield 6 cups. *Beef Flat Iron Steaks are cut from the second most tender beef muscle – the Beef Chuck, Shoulder Clod, Top Blade, Roast (IMPS/NAMP 114D). The Flat Iron Steak is derived from the Top Blade Roast by separating it into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half is cut crosswise into 2 to 3 individual steaks.
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