Steakhouse Salad
| Shelf Life: | n/a |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
|
Notes
Preheat grill. Wearing foodservice gloves. |
|
Ingredients
| 3 | oz. | Iceberg lettuce, washed and dried, divided into 1 ounce wedges |
| 2 | oz. | Blue cheese, crumbles, spec |
| 2 | slices | Bacon, cooked, chopped |
| 6 | oz. | Chimichurri steak, sub recipe |
| 3 | ea. | Tomato, sliced ¼“ thick |
| 1 | tsp. | Herb'n Fresh Herb Mix, sub recipe |
| 1 | oz. | Herb'n Vinaigrette, sub recipe |
Equipment
- Knife
- Cutting board
- Foodservice gloves
- Mixing bowl
Preparation
- Using tongs, sear the chimichurri steak on a grill to cook to the proper internal temperature (155°F). Set aside to rest at room temperature.
- Plate the ingredients in the to-go container on a bias starting with a wedge of iceberg in the corner farthest from you and follow with a tomato, alternating towards yourself until reaching the other corner
- Garnish the salad with Herb'n Fresh Herb Mix, bacon crumbles and blue cheese crumbles. Drizzle with vinaigrette
- Finish the salad with the chimichurri steak, that has rested and been sliced, on either side of the salad as pictured below. Place lid on container.
- Serve immediately.
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