TYSON FOODS, INC. TRADEMARKS AND REGISTERED TRADEMARKS ARE OWNED BY TYSON FOODS, INC. OR ITS SUBSIDIARIES.
Fresh-off-the-grill slices of tender flat iron steak, gorgonzola cheese crumbles, and walnuts atop a bed of fresh mix baby greens tossed with roasted yellow and red beets and walnut-herb vinaigrette. A drizzle of rich gorgonzola cream sauce takes this etree salad over the top.
Cover tightly and slack in cooler between 32°F and 36°F prior to use.
Combine in bowl; whisk to blend.
Add to vinegar blend, whisking constantly until dressing is emulsified. Reserve.
Simmer over low heat in sauce pan until reduced by half.
Add to cream and simmer over low heat until cheese is melted. Keep warm.
To assemble single serving: Season 1 thawed steak with salt and pepper; chargrill over medium-high heat for 4 to 6 minutes on each side or until internal temperature reaches 145°F for 15 seconds. Remove from grill and let rest.
Arrange 2 ounces lettuce on plate; top with 6 beet slices and 2 tablespoons onions. Drizzle 2 tablespoons dressing over salad. Slice reserved steak and arrange down center of salad. Drizzle 2 tablespoons reserved cream sauce over steak; top with 2 tablespoons each; walnuts and crumbled cheese. Serve immediately.
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