A Reyes Holdings Company
Mustard-Crusted Steak Salad with Bleu Cheese
Ingredients
3 cups baby spinach or Markon Insalata Blend - RFS Item 79844 1 oz. Cobblestone Market Crumbled Bleu Cheese RFS Item 70030 1 Tbsp. Dijon mustard 3 oz. Black Canyon Choice Angus Beef Tenderloin, cut into thin slices - RFS Item 49100 Non-stick cooking spray EverLight Gold - RFS Item 14708 5 Markon Ready Set Serve 3/16" Whole Ring Red Onion Slices RFS Item 75620 3 Markon Fresh Cherry Tomatoes, halved RFS Item 67164 2 sliced mushrooms 1 Tbsp. balsamic vinegar 1 tsp. olive oil Toasted pine nuts, optional
Directions
1. Arrange spinach (or Insalata Blend) on a large plate; top with cheese. 2. Spread a thin layer of mustard over both sides of meat slices. 3. Heat a small non-stick skillet over medium-high heat. Spray skillet with non-stick cooking spray and quickly cook both sides of meat slices, about 1 minute per side or until browned. 4. Center meat slices on top of spinach. Arrange onion slices over salad and top with tomatoes and mushrooms. 5. Mix balsamic vinegar and olive oil together and drizzle over salad. Garnish with pine nuts, if desired.
Yield: 1 salad
Grilled Tenderloin Cobb Salad
4 oz. beef tenderloin 1 quart Katy's Kitchen New York Style Blue Cheese Dressing RFS Item 12332 1 1/4 lbs. Markon Ready-Set-Serve Chopped Fresh Romaine Lettuce RFS Item 76340 3 3/4 lbs. Markon First Crop Fresh Iceberg Lettuce, chopped RFS Item 75021 2 lbs. fresh tomatoes, 1/2" diced 1 1/4 lbs. hard boiled eggs, roughly chopped 1 1/4 lbs. Cobblestone Market Blue Cheese Crumbles RFS Item 70030 1 1/4 lbs. avocado, 1/2" diced 10 oz. Prairie Creek Packing Fully Cooked Thick Sliced Bacon, roughly chopped RFS Item 17766 20 pieces Markon First Crop Clean & Trim Green Onions, whole, grilled for garnish RFS Item 76206 salt and fresh black pepper as needed
1. For single serving, lightly season one piece of tenderloin with salt and black pepper.
2. Place tenderloin steak on a pre-heated seasoned grill and cook until desired doneness is reached. Keep warm and slice just prior to serving.
3. While tenderloin is cooking, place 1 oz. of romaine lettuce, 3 oz. of iceberg lettuce, 1 1/2 oz. tomatoes, and 1/2 oz. of bacon into a mixing bowl and toss with 1 1/2 fl. oz. of Katy's Kitchen New York Style Blue Cheese Dressing.
4. Transfer the tossed lettuce misture into a chilled serving bowl and top with sliced beef tenderloin.
5. Finish by topping with 1 oz. of each: avocado, blue cheese crumbles and chopped egg. Garnish with 1 whole grilled green onion.
Yield: 20 servings
Blackened Steak and Blue Cheese Lettuce Wrap Featuring Culinary Secrets Chop House Blue Cheese Dressing
3 Markon Lettuce Jammers leaves, cleaned (RFS Item #90828) 1-4.5 oz. flat iron or flank steak, seasoned and grilled Culinary Secrets Cajun Seasoning (to taste) (RFS Item #28622) 1 red bell pepper, julienned 1 green bell pepper, julienned 1 small red onion, julienned 1 Tbsp. Bleu cheese, crumbled Culinary Secrets Chop House Blue Cheese Dressing (for dipping) (RFS Item #17278)
1. Prepare onion/pepper mixture in advance. In heated saute pan, add a small amount of oil and cook sliced peppers and onion until they have become tender and the onions translucent. (Approx. 3 - 4 minutes) Remove from heat and cool.
2. Separate green leaf lettuce and wash individually, store in an airtight container in refrigerated cooler at 40 F or below.
3. Season steak liberally with Culinary Secrets Cajun Seasoning and grill over open flame or pan sear until it has reached desired doneness. Remove from heat and let rest for 5-10 minutes; slice into thin slices on the bais against the grain (fajita style).
4. On a chilled plate, prepare lettuce leaves by fanning three of them out on to a plate, place 2-3 strips of thinly sliced steak. Top with cooked pepper and onion misture; crumble blue cheese over each and serve with side of Culinary Secrets Chop House Blue Cheese Dressing.
Serves: 1
Rich's Meat Combo Pizza
1 16-inch Rich's Della Suprema Sheeted Dough Olive oil, as needed 8 oz. pizza sauce 10 oz. mozzarella 3 oz. ground beef 3 oz. cooked Italian sausage, crumbled 3 oz. cappicola or 3 oz. ham, sliced 2 oz. cooked bacon, crumbled 1.25 oz. (20) pepperoni slices
1. Remove sheeted dough from freezer and allow to thaw overnight in retarder or oiled pans covered with plastic to prevent drying OR same day, remove from case. Cover and thaw at room temperature 2-3 hours.
2. Transfer thawed shells to oiled pizza pans or screens and allow to double in size.
3. Cover with plastic or brush with oil to prevent drying out during thawing.
4. Dock to minimize blistering and bubbling during baking.
5. Brush dough with olive oil. Spread pizza sauce over dough, leaving border around the edge. Sprinkle dough with half of the mozzarella cheese. Evenly distribute meats on dough, sprinkle with remaining mozzarella cheese.
6. Bake according to time and temperature for your oven type.
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