Mediterranean Steak Salad

Food Service Search Staff

INGREDIENTS:Lemon Oregano Vinaigrette:
2 lbs. Dijon mustard
2 gallons soybean oil
3 quarts water
2 lbs., 8 oz. honey
15 oz. concentrated lemon juice
4 oz. minced garlic
3/4 cup dried oregano leaves
½ cup dried basil leaves
½ cup dried tarragon leaves
as needed, salt and black pepper

Hummus:
1 ½-2 cups lemon juice
¼ cup tahini
1 ½ lbs., 8 oz. canned chickpeas (garbanzo beans), drained and rinsed
3/4 cup olive oil
1 oz. minced garlic
1 Tbsp. salt
1 ½ tsp. ground cumin
3/4 tsp. black pepper

Mediterranean Salad:
24 steaks, Beef Loin, Bottom Sirloin Butt Tri-Tip Steak, Defatted (1185D), about 6oz. each
as needed, olive oil
as needed, salt and black pepper
10 lb., 8 oz. torn romaine lettuce
72 cherry tomatoes, each halved
48 slices of cucumber, each halved
24-48 pepperoncini
24 artichoke hearts, each quartered
96 red onion rings
2 lbs., 4 oz. crumbled feta cheese
24 kalamata olives
48 grilled pitas, each cut into eights DIRECTIONS:To make lemon oregano vinaigrette:Place mustard in 20-quart mixer bowl fitted with whip attachment. With mixer on high speed, slowly add oil, alternating with a little water, to emulsify. When all oil and water have been incorporated, mix in remaining ingredients. Season to taste with salt and pepper. Cover and refrigerate. Yields 3½ gallons (2¼ quarts required for recipe).

To make hummus: In food processor, combine lemon juice and tahini. Process 30 seconds. Add remaining ingredients; process until smooth. Yield: about 6 lbs.

For each serving, to order: Lightly brush 1 steak with oil; season with salt and pepper. Grill to medium rare to medium. Carve into thin slices. Spoon 4 ounces hummus onto one end of large oval platter, covering 1/3 of platter. In bowl, toss 7 oz. of romaine with 3 ounces lemon oregano vinaigrette. Mound on remaining 2/3 of platter. Arrange 6 halved tomatoes, 4 halved cucumber slices, 1-2 pepperoncini and 4 artichoke pieces around perimeter of plate. Arrange 4 onion rings, carved steak and 1 ½ oz. feta on top of romaine. Drizzle olive oil over hummus; garnish with 1 olive. Serve with 16 pita wedges. SERVINGS:24 servings From:Chef Glen Cuchy, Little Apple Brewing Co., Manhattan, Kansas PHOTO CREDIT:Photo Credit: NATIONAL CATTLEMEN’S BEEF ASSN.