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| Grilled Flank Steak and Warm Bean Salad |
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| Blueberry Shrimp Salad with Edamame |
According to Restaurant Hospitality's MenuTrac 2006 (a study of menu items offered in the past 12 months), category respondents in the Casual Dining/Theme Restaurant segment reported offering the following types of bean dishes: Baked beans, 31.1%; refried beans, 29.5% and soybeans/edamame, 4.9%. The following recipes provide bean-friendly menu ideas.
Grilled Flank Steak and Warm Bean Salad
Yield: 12 entree servings.
- 33/4 lb. Certified Angus Beef® flank, sirloin or flat iron steak
- 3 cloves garlic, crushed
- 9 Tbsp. balsamic vinegar
- to taste, salt and pepper
- 48 oz. cannellini beans, drained
- 3 cups grape tomatoes, halved
- 11/2 cups thinly sliced red onion
- 3 Tbsp. extra virgin olive oil
- 3 bunches arugula, stems trimmed
Rub garlic over steak. Marinate steak in 6 tbsp. balsamic vinegar for 30 to 60 minutes. season steaks with salt and pepper and grill to desired doneness.
Heat beans. stir in tomatoes, onion, oil and remaining vinegar; season with salt and pepper.
To serve: Ladle warm bean salad onto plate. cut steak into thin slices and arrange over salad. top with arugula.
White Bean and Lamb Napoleon
From: Chef Daniel Traster, Washington, D.C., author of the upcoming book, Welcome to Culinary School. Yield: 4 servings.
- 2 cups white beans, canned
- 2 Tbsp. olive oil
- 2 lemons, juice and grated zest
- 2 tsp. oregano, fresh, chopped
- to taste, salt and pepper
- 1 cup zucchini, medium dice
- 1 cup roasted red pepper, medium dice
- 1 cup spinach, fresh, trimmed and washed
- 1/4 cup dried apricots, small dice
- 1/4 cup dried cranberries
- 1/4 cup almond slivers, toasted
- 1/4 cup ground lamb
- 2 tsp. garlic, minced
- 1/2 tsp. cumin, ground
- 1 tsp. rosemary, fresh, chopped
- 1/4 cup feta cheese, crumbled
- 4 slices hearty wheat bread or pita, toasted
Drain and rinse white beans. toss them in 4 tsp. olive oil, lemon juice and zest, and oregano. season lightly with salt and pepper and reserve in a bowl.
In a large saute pan over medium-high heat, add 1 tsp. olive oil and heat until it shimmers. Add zucchini and saute until just barely tender. Add the roasted red pepper, spinach, dried fruit and almond slivers. cook, stirring constantly, until spinach wilts, about 1 minute. season lightly and transfer to a bowl and reserve.
In the same saute pan, add the remaining 1 tsp. olive oil and cook the ground lamb to brown. Add the garlic, cumin and rosemary and saute for 30 seconds more until garlic is fragrant. transfer to a bowl and reserve.
To serve: Plate beans in a ring mold in the center of the plate. reserve any dressing that remains in the bowl from the beans. top with the vegetable and dried fruit mixture. top that layer with the lamb. sprinkle feta cheese around the ring and drizzle the remaining bean dressing around the ring. serve with the toasted bread cut into points. the napoleon should be served at room temperature and the ring holding the napoleon together should only be removed just before service.
Blueberry Shrimp Salad with Edamame
Yield: 4 servings.
- 1/4 cup vegetable oil
- 2 Tbsp. lemon juice
- 1 tsp. sugar
- 1⁄8 tsp. salt
- pinch red pepper flakes or cayenne
- 1/2 lb. cooked shrimp, shelled and deveined
- 6 cups mixed salad greens
- 11/2 cups fresh blueberries
- 1⁄3 cup toasted walnut pieces
- 1⁄3 cup edamame, cooked and cooled
- 1⁄3 cup crumbled feta cheese
In small bowl, whisk together vegetable oil, lemon juice, sugar, salt and red pepper. remove 3 tbsp. vinaigrette to large salad bowl; add shrimp and toss; let stand 5 minutes. Add salad greens and blueberries; toss with shrimp. evenly divide salad onto four plates; sprinkle each serving with walnuts, edamame and cheese; drizzle with remaining vinaigrette.
