Food: Four Stars--Steak Salads
Paired with classic companions such as caramelized onions, potatoes and blue cheese or tossed with ethnic accents, steak makes any restaurant salad entre-worthy.
By Allison Perlik, Senior Editor -- Restaurants & Institutions, October 1, 2008
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Carne Asada Salad Legends Restaurant, New Suffolk, N.Y. Executive Chef Michael Reilly marinates flat-iron steak in beer spiked with Cajun seasoning, garlic, cumin, cilantro and hot sauce at this waterside fine-dining spot. Grilled slices of beef are fanned around a cluster of mesclun greens dressed in chunky salsa vinaigrette with chopped tomatoes, corn and black beans. |
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Perini Ranch Seasoned Sirloin Salad Bakers Square, multiple locations. At the Denver-based chain, thin slices of roast tri-tip steak are draped over romaine lettuce with blue cheese, tomatoes, bacon, tortilla strips and blue-cheese dressing. The beef’s signature seasoning blend—which includes garlic, oregano, paprika and beef bouillon—comes from Perini Ranch Steakhouse in Texas. |
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Marinated Sirloin Roulade Salad St. Mary’s Health System (Sodexo), Athens, Ga. On a bed of green-leaf and romaine lettuce, rolls of thin-sliced sirloin marinated with soy sauce, liquid smoke, olive oil and seasonings are drizzled with Greek vinaigrette and adorned with olives and fresh mozzarella. Cucumbers, red onions and thick-sliced tomatoes contribute crunch, tang and a touch of sweetness. |
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Bachelor Salad Mixt Greens, multiple locations. Diners can choose between grilled New York strip and Cabernet-grilled hanger steak in this meat-and-potatoes approach from the San Francisco-based fast-casual concept. Herb-roasted potatoes add heft, while blue cheese and caramelized onions make assertive complements for red-leaf lettuce and grape tomatoes in balsamic vinaigrette. |
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