The chef with no name 24 January 2020 How James Cochran lost the rights to his own name, and his triumphant comeback with Islington restaurant 12:51
In this week's issue... The chef with no name How James Cochran lost the rights to his own name, and his triumphant comeback with Islington restaurant 12:51
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Four Stars: Steak Salads – US Food Trends

06 October 2008
Four Stars: Steak Salads – US Food Trends

Paired with classic companions such as caramelized onions, potatoes and blue cheese or tossed with ethnic accents, steak makes any restaurant salad entre-worthy.

This article first appeared in the 1 October 2008 issue of Restaurants & Institutions (R&I).

R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. Visit the R&I website to find out more about the magazine or to search its recipe database.

By Allison Perlik, Senior Editor

Carne Asada Salad (pictured above)
Legends Restaurant, New Suffolk, N.Y.
Executive Chef Michael Reilly marinates flat-iron steak in beer spiked with Cajun seasoning, garlic, cumin, cilantro and hot sauce at this waterside fine-dining spot. Grilled slices of beef are fanned around a cluster of mesclun greens dressed in chunky salsa vinaigrette with chopped tomatoes, corn and black beans.

Perini Ranch Seasoned Sirloin Salad

Bakers Square, multiple locations.

Marinated Sirloin Roulade Salad

St. Mary's Health System (Sodexo), Athens, Ga.
On a bed of green-leaf and romaine lettuce, rolls of thin-sliced sirloin marinated with soy sauce, liquid smoke, olive oil and seasonings are drizzled with Greek vinaigrette and adorned with olives and fresh mozzarella. Cucumbers, red onions and thick-sliced tomatoes contribute crunch, tang and a touch of sweetness.

Bachelor Salad

Mixt Greens, multiple locations.
Diners can choose between grilled New York strip and Cabernet-grilled hanger steak in this meat-and-potatoes approach from the San Francisco-based fast-casual concept. Herb-roasted potatoes add heft, while blue cheese and caramelized onions make assertive complements for red-leaf lettuce and grape tomatoes in balsamic vinaigrette.

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