Seared Beef Fattoush Salad - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

228 g / 8.0 oz

Ingredients

	Metric	Imperial
Shaved Steak	1.5 Kg	3.3 Lbs
Canola Oil	15 mL	1 Tbsp
Garlic, fresh, minced	30 mL	2 Tbsp
Black Pepper	15 mL	1 Tbsp
Romaine Lettuce, cleaned and chopped	2 Kg	4.4 Lbs
Tomatoes, fresh, diced	500 g	1.1 Lbs
Cucumber, fresh, sliced	375 g	13 oz
Red Onion, sliced	170 g	6 oz
Pita Bread, triangles or chunks, toasted	4 whole pita rounds	4 whole pita rounds
Parsley, fresh, chopped	45 mL	3 Tbsp
Apple Cider Vinegar	188 mL	6.4 Fl oz
Honey	5 mL	1 tsp
Dijon Mustard	15 mL	1 Tbsp
Black Pepper	5 mL	1 tsp
Salt	5 mL	1 tsp
Canola Oil	562 mL	2.35 cups

Preheat convection or Combi oven to 325 F. Ensure that the shaved steak is fully defrosted.
In a bowl, combine the canola oil, garlic and black pepper. Whisk to mix and add the shaved steak and mix until fully coated. Place the shaved steak on a parchment lined baking sheet, making sure not to overlap or place on top of each other.
Roast in the preheated oven for 5-8 minutes, depending on the heat of the oven. Ensure that an internal temperature of 165 F (74 C) has been reached. Reserve and chill in the refrigerator.
Once the steak has chilled, combine with the romaine lettuce, tomatoes, cucumbers, red onions, and parsley. Do not add the pita chips, wait until just prior to service to add the chips.
In another bowl, to make the dressing, combine the apple cider vinegar, honey, mustard, second canola oil, salt and pepper. Just prior to service, combine the salad ingredients, pita chips and dressing. Serve cold.