WinStar World Casino's Grilled Romaine Steak Salad

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by Melissa Jones

wfaa.com

Posted on August 29, 2012 at 2:24 PM

 

 
Roasted Corn Compote:
1 can, 14 ounces, black beans, rinsed and drained
2 cups - Roasted corn kernels
2oz – Golden tomato, seeded and diced
2oz – Roma tomato, seeded and diced
1/2 red onion, chopped
1 1/2 teaspoons cayenne pepper
2 oz – Fresh lime juice
1oz – Chopped Cilantro
2 tbsp- Extra virgin olive oil
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for flavors to combine, then toss and serve. 
Note: It can be premade ahead of time and kept inside the refrigerator for up to 6 hours.
 
 
Rainbow Bell Peppers Fajitas:
3oz – Julienne Red bell Peppers            
3oz – Julienne Golden bell Peppers                                                                                                                                        
3oz – Julienne Orange bell Peppers                                                                                            
3oz – Julienne Green bell Peppers                                                                                                                                         
3oz – Julienne Poblano Peppers                                                                                                                                       
1oz - Extra virgin olive oil                                                                                                                                                     Salt & Pepper to taste
Heat oil on a non-stick pan and sautéed vegetables on high heat for 2 minutes, tossing lightly
 Note: It can be premade ahead of time and kept inside the refrigerator for up to 6 hours, heat as need it
 
Chipotle Chile encrusted Sirloin Strip Loin:
2lbs – Center cut Sirloin strip Loin   
3oz – Chipotle Paste
Rub paste all over and around strip loin, refrigerate for 2 hours before cooking
Charbroil and roasting all sides, cook to desired temperature
 Note: It can be pre-cooked ahead of time and set aside at room temperature, put back in the grill or oven for about 10 minutes to warm, slice before serving
 
Avocado-Lime Vinaigrette:
 
2 each – Fresh Avocado pulp
1 limes – Juice
3oz – Orange juice
2 oz – Caper juice
½ tsp – capers
5oz – Extra Virgin Olive Oil
3oz – Water
2 – Garlic cloves
½ tsp – Cilantro
Salt & Pepper to taste
 
Blend all ingredients together (Puree), refrigerate for two hours before serving, Transfer vinaigrette to squeeze bottle. Use immediately or refrigerate for up to 2 days.
 
Grilled Romaine Hearts: (Yields: 3 servings)
6 each – Romaine hearts – cut in half
10 oz - Simple Lime Vinaigrette
6oz – Parmesan cheese shavings
 
Simple Lime Vinaigrette:
3oz – Extra virgin olive oil
1oz- balsamic vinegar
1oz – fresh lime juice
Salt and freshly ground black pepper to taste
Rinse Romaine hearts under cold water and pat dry. (Paper towels)
Tossed in lime vinaigrette before grilling
Grilled in hot pan for about 20 seconds on each side, serve immediately.
 
Griddle marked Flour tortilla hanker shifts shape fold (use 12” Spinach and tomato flavored tortillas)
Grilled on B.B.Q. Grill or Charbroiled on both sides just to diamond mark and warming
 
Salad assembly:
Criss- cross two seared romaine hearts half’s on a white plate, garnish with 2oz. Roasted Corn Compote, 2oz. of Rainbow Fajita strips, 4 Slices of Chipotle crusted sirloin strip, 1oz. Parmesan cheese shavings and 2oz. avocado-lime vinaigrette squeezed on top and around the salad
( also you can squeezed ½ oz Extra virgin olive oil.)
  
 

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