Petite Tender Steak Salad with Worcestershire Dressing

RH Staff

From: Chef Brandon King, Yahooz, Kansas City, KS.

Yield: 24 servings.

WORCESTERSHIRE DRESSING (YIELDS 5 CUPS):
2 1/4 cups vegetable oil
1 lb. chopped onions
3 Tbsp. chopped shallots
1 1/2 Tbsp. chopped garlic
1 2/3 cups Worcestershire sauce
1/2 cup lemon juice
3 Tbsp. brown sugar
1 1/2 Tbsp. fresh thyme leaves

CARAMELIZED ONIONS (YIELDS 6 CUPS):
3 lb. red onions, cut into 1/2"-thick rounds
as needed, salt and pepper
2 Tbsp. olive oil

24 Beef petite tender roasts, 7 oz. each (IMPS/NAMP 1114F)
as needed, salt and pepper
as needed, olive oil
36 cups red leaf lettuce, torn
36 cups romaine lettuce, chopped
6 cups grape or cherry tomatoes, halved
3 cups crumbled blue cheese

For Worcestershire Dressing: In heavy-bottomed pot, heat 3 Tbsp. of oil over low heat. Add onions, shallots and garlic; cook, stirring frequently to prevent burning, about 30 minutes or until vegetables are golden brown. Remove from heat; add Worcestershire sauce, lemon juice, sugar and thyme, stirring to dissolve caramelized juices on bottom of pot. Transfer to blender jar; blend until smooth. With motor running, slowly add remaining oil, blending until emulsified.

For Caramelized Onions: Arrange onion rounds on sheet pan in 1 layer.

Season with salt and pepper; drizzle with olive oil. Roast in 350°F oven, turning onions over with spatula after 15 minutes, for about 30 minutes or until onions are soft and caramelized.

For each serving, to order: Season 1 beef roast with salt and pepper. In sautè pan, heat oil and sear beef on all sides.

©CATTLEMEN'S BEEF BOARD AND NATIONAL CATTLEMEN'S BEEF ASSN.

Finish in 400°F oven 10-12 minutes for medium-rare to medium doneness. Let beef rest 3-4 minutes; cut on slight angle into 1/2"-thick slices. Toss together 1 1/2 cups red leaf lettuce, 1 1/2 cups romaine lettuce and 4 tsp. Worcestershire Dressing until lettuce is lightly coated. Make a bed of lettuce on plate; arrange beef in center. Garnish plate with 1/4 cup Caramelized Onions, 1/4 cup tomatoes, and 2 Tbsp. cheese; drizzle with 2 Tbsp. Worcestershire Dressing.

Nutrition facts per 1 oz. of cooked Petite Tender: 47 calories; 1.8 g total fat; 22 mg cholesterol.