By Protein
Sea-sar Beef Steak Frites Recipe
Ingredients
- 6 oz. ibp Trusted Excellence® Boneless Beef Tenderloin PSMO SSR , cut into steaks
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- 6 oz. Romaine Lettuce, Cut 2" x 2" Squares
- 1/2 oz. Toasted Nori, Julienned
- 1 tbsp. Toasted Sesame Seeds
- 3-4 ea. Parmesan Crisps, Prepared
- 1 oz. Sea-sar Dressing (Sub-Recipe)
- 3 oz. Frozen Steak Fries, Prepared
- 1 tbsp. Togarashi, Seasoning
- 1 tsp. Salt
Asian-style twist on the classic Caesar salad featuring a dressing with toasted nori and sesame seeds, served with grilled beef tenderloin and a side of fries tossed in togarashi.
Directions
- Remove the tenderloin from its package and place on a clean cutting board. Pat dry with paper towels if necessary.
- Remove the "chain" from the bottom side of the tenderloin and reserve refrigerated. Portion tenderloin into 6 oz. fillets. Note: Take care to cut steak across the grain.
- For each 6 oz. steak, season and mark both sides of steak on a grill over high heat. Once the steak is marked, move it off direct heat to another part of the grill with indirect medium heat or to an oven to finish cooking. Cook to 125°F and remove from heat. Let rest at least 5 minutes before slicing.
- While steak is resting. Toss romaine lettuce in dressing and plate in the bottom of a shallow-yet-wide bowl.
- Scatter julienned toasted nori evenly over dressed romaine.
- Slice steak across the grain in even slices. Plate the steak in fanned overlapping slices in a straight line over salad.
- Tuck parmesan crisps in along the sides and garnish with toasted sesame seeds over the top.
- Cook fries according to manufactures instructions and toss in togarashi seasoning and salt. Serve hot on the side.
Sea-sar Dressing
Ingredients
- 1/4 cup White Miso Paste
- 1/4 cup Fresh Grated Parmesan
- 2 tbsp. Lemon Juice
- 1 tbsp. Dijon Mustard
- 1 tbsp. Worcestershire Sauce
- 2 tsp. Garlic, Minced
- 1/4 cup Mayonnaise
- 2 sheet Nori, Finely Chopped
- 1/2 cup Olive Oil
- 1/2 tsp Salt
Directions
- Dice or crumble nori sheets into smaller pieces. Note: It's easier to do this with kitchen scissors than a knife.
- Combine miso, mayonnaise, parmesan, lemon juice, Dijon, Worcestershire, garlic, and chopped nori together in the bowl of a food processor. Pulse together.
- With food processor running. Drizzle in olive oil and salt.
- Store cool until ready for use.
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