Southwest Steak with Corn Salsa & Grilled Romaine Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Southwest Steak with Corn Salsa & Grilled Romaine

Keywords: Beef, Salads & Dressings

Added: September 05, 2018

1 each Romaine Heart (361418), cut in half lengthwise

As needed Roland Pomace Olive Oil (620390)

2 portions Greater Omaha Choice Chuck Eye Roll (312320), cut into 3 oz portions

As needed McCormick Lawry’s® Chili, Cumin & Garlic Santa Fe Style Seasoning (473231)

4 oz Corn Salsa (see recipe), heated

As needed Lime (376212), wedges

PREP | Lightly rub romaine with olive oil; grill to char it a bit. Season beef; grill to desired temperature. Top grilled romaine with grilled steak and heated corn salsa. Serve with lime wedges.

 

CORN SALSA

YIELD | 20

1 bag Norpac Flav-R-Pac® American Harvest™ Southwest Blend (964410)

1/2 cup Capital City Jalapeño Pepper (365150), diced

1/2 cup Cilantro (360490), chopped

1/2 cup Bix Diced Red Onion (380381)

1/2 cup Capital City Red Bell Pepper (361251), diced

1/2 cup Mott’s ReaLime® Lime Juice (733100)

As needed Kosher Salt (473160)

PREP | Mix all ingredients together. Let sit in cooler for one hour.


Print ◄ Back to Recipe Gallery

SideDish!

As a Martin Bros. Distributing customer, SideDish! is delivered to your inbox every month and gives you access to tips and trends to make your business more efficient and profitable throughout the entire year. You'll learn from the experts specific to your industry including, healthcare, medical supplies, restaurant supply, janitorial supply, large kitchen equipment, restaurant marketing and more!

Become a Customer