Fall Chop Steak Salad Recipe

Seasonal chopped salad featuring quick stir fry beef with roasted butternut squash, toasted pumpkin seeds, feta crumbles, and Asian pear slices over a bed of wilted kale.

Step 1: Drain beef, reserving marinade, and cook beef in a sauté pan over medium high heat, browning evenly. 

Step 2: Deglaze the pan with 2 Tbsp. of drained marinade and bring the pan to a low simmer. Immediately remove it from the stove and hold warm.

Step 3: In a sauté pan over high heat quickly sear the kale, wilting and charring it but not cooking fully. Remove from heat and set aside to cool for service.

Step 4: Plate the 2 roasted kabocha wedges on the bottom of the plate.

Step 5: Toss the apples and feta with the kale and plate over the squash, keeping the salad centered and not hiding the squash.

Step 6: Plate the cooked beef over the kale salad and garnish with roasted pumpkin seeds. Serve immediately.

Sub-Recipe Directions

Marinated Beef

Step 1: In a hotel pan, combine tamari and pineapple juice.

Step 2: Place meat in hotel pan of marinade, cover and marinate in refrigerator 12-24hrs.

Roasted Kabocha Squash

Step 1: Preheat convection oven to 425°F.

Step 2: Carefully cut the kabocha squash in half and scoop out the seeds and pulp. Cut the squash halves into 1 inch half moon wedges; do not remove skin.

Step 3: In a large bowl toss the squash pieces with salt and oil, making sure to coat evenly.

Step 4: Lay squash slices in a single layer on a parchment lined sheet tray. Roast in the preheated oven for 10-15 minutes, or until the squash is tender and golden brown. Remove from oven and allow to cool slightly before service.