Greek Beef Salad

Posted in on the 11th September, 2012

Ingredients

  • Beef:
  • 6 lbs. beef, eye of round, IMPS/NAMP 171C
  • 2/3 cupbalsamic vinegar
  • 2/3 cupred wine vinegar
  • 2/3 cuplemon juice
  • 2 Tbsps. fresh oregano, chopped
  • 6 cups olive oil
  • Salt and pepper to taste
  • Salad:
  • 6 lbs. spinach, trimmed, rinsed, dried
  • 4 cups feta cheese, crumbled
  • 6 lbs. tomatoes, wedged
  • 6 cups red onion, julienned
  • 6 cups yellow bell pepper, julienned
  • 6 cups cucumbers, sliced
  • 24 oz. Kalamata olives
  • 1 1/2 cups Parmesan cheese, coarsely grated

Whether served as a tantalizing first course to stimulate the appetite or as a delectable hearty main dish, salads sell across all segments and most dayparts.

Today’s operators can capitalize on their customers expectations for great salad values by offering simple, yet high-quality choices that range from simple mixes to complex presentations.

Consider small plates of crispy greens and fresh cut vegetables, drizzled with freshly-made dressings. Or offer decidedly intricate pairings of gourmet greens and/or vegetables embellished with grilled meats, as in the Greek Beef Salad recipe.

Greek Beef Salad Recipe Directions:

  1. For the beef: Cut beef into 144 half-oz. cubes. Place beef cubes in large bowl.
  2. Combine vinegars, lemon juice and seasonings in large bowl. Season with salt and pepper to taste. Whisk in oil until well blended. Pour half mixture (4 cups) over beef; toss well to coat. Cover and chill at least 1 hour.
  3. Remove beef marinade, drain and grill or griddle over medium-high heat just until medium rare, about 4 minutes.
  4. For the salad: Combine spinach and feta in large bowl. Add reserved (4 cups) vinaigrette dressing: toss.
  5. For each serving: Place 1 cup of spinach on service plate. Arrange 3 tomato wedges around each spinach portion. Top spinach with 1 oz. (2 Tbsps.) each of: red onion, bell pepper and cucumber. Arrange 6 olives around the edge.
  6. Place 3 oz. (6 cubes) of hot beef in center of salads. Sprinkle 1/2 Tbsp. Parmesan over each salad.

Original Greek Salad recipe yield: 24 servings

Some tips for making superior Greek Beef Salad:

Salad values increase when the greens and protein staples are enhanced with taste and texture tantalizers such as sweet and tangy fruit, crunchy nuts and seeds and cool and creamy cheeses and dressings.

Leave a Reply