By Protein
Fall Chop Steak Salad Recipe
Ingredients
- 8 oz. Marinated Beef (Sub-Recipe)
- 6 oz. Kale, Cleaned, Chopped
- 2 ea. Roasted Kabocha Squash (Sub-Recipe)
- 2 oz. Asian Pear, Cleaned, Cut
- 2 oz. Feta Cheese Crumbles
- 1 tbsp. Toasted Seasoned Pumpkin Seeds
- 2 oz. Balsamic Vinaigrette, Prepared
Seasonal chopped salad featuring quick stir fry beef with roasted butternut squash, toasted pumpkin seeds, feta crumbles, and Asian pear slices over a bed of wilted kale.
Directions
- Drain beef, reserving marinade, and cook beef in a sauté pan over medium high heat, browning evenly.
- Deglaze the pan with 2 Tbsp. of drained marinade and bring the pan to a low simmer. Immediately remove it from the stove and hold warm.
- In a sauté pan over high heat quickly sear the kale, wilting and charring it but not cooking fully. Remove from heat and set aside to cool for service.
- Plate the 2 roasted kabocha wedges on the bottom of the plate.
- Toss the apples and feta with the kale and plate over the squash, keeping the salad centered and not hiding the squash.
- Plate the cooked beef over the kale salad and garnish with roasted pumpkin seeds. Serve immediately.
Marinated Beef
Ingredients
- 8 lbs. ibp Trusted Excellence® Diced Beef
- 2 cups Pineapple Juice
- 2 cups Tamari
Directions
- In a hotel pan, combine tamari and pineapple juice.
- Place meat in hotel pan of marinade, cover and marinate in refrigerator 12-24hrs.
Roasted Kabocha Squash
Ingredients
- 1 ea. Kabocha Squash, Medium, Whole
- 2 tbsp. Canola Oil
- 1 tsp. Salt
Directions
- Preheat convection oven to 425°F.
- Carefully cut the kabocha squash in half and scoop out the seeds and pulp. Cut the squash halves into 1 inch half moon wedges; do not remove skin.
- In a large bowl toss the squash pieces with salt and oil, making sure to coat evenly.
- Lay squash slices in a single layer on a parchment lined sheet tray. Roast in the preheated oven for 10-15 minutes, or until the squash is tender and golden brown. Remove from oven and allow to cool slightly before service.
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