Recipe Cards

Bistecca Peppata #24404

A recipe card featuring a Florentine-style steak seasoned with garlic and cracked black pepper, grilled to order, sliced and topped with arugula, cherry tomatoes, mozzarella and a red wine vinaigrette. The card also features menu ideas for Steak Reggiano, Tuscan Country Steak Crostini, Steak Panzanella, Steak "Scampi," Flat Iron Flatbread and Steak Boscaiolo.

Steak Frites Salad #24405

A recipe card featuring a steak salad recipe for spinach and watercress with blue cheese and tomatoes tossed with Parmesan-mustard vinaigrette and topped with slices of grilled steak and crispy shoestring potato fries. The card also features menu ideas for Seared Steak Salade Nicoise, Steak Frico Salad, Beef 'n' Blue Salad, Steak Antipasto Platter, Steakhouse Cobb and Beijing Beef Salad.

Jerk Steak Sticks #24406

A recipe card features an innovative steak appetizer. Steak strips marinated with Caribbean-style jerk spices, skewered, coated with a coconut crust, and friend crisp and golden; served with grilled pineapple and Island Chutney for dipping. The card features more appetizer ideas including Parmesan Steak Sticks, Thai Sate Steak Sticks, Carne Asada Steak Sticks and Tapas Steak Bites.

Seared Sesame Steak Paillard #24407

This recipe card features an innovative steak entrée. Thin-sliced steak, pounded flat, marinated and grilled and topped with an Asian-style slaw, nut-and-noodle mix and honey-lime dressing.

Philly Mignon #24408

A recipe card featuring a twist on two classics - the philly cheesesteak and the filet mignon. The recipe features a tender grilled steak served over mashed potatoes with baguette toasts and a creamy ragout of sautéed mushrooms, leeks and sweet peppers. The car also features menu ideas for "Pollo-Fried" Steak, Steak Stroganoff Risotto, Sesame-Crusted Five-Spice Steak, French Onion Steak, Steak Verde and Steak Ranchero.

Bento Beef Salad #24409

A recipe card featuring a steak salad recipe served in a bento-style box. Slices of grilled ginger-soy marinated steak over a salad of spinach, bean sprouts, mushrooms and vegetables in a soy-sesame vinaigrette. The card also features menu ideas for Chinese Steak Salad, All-American Steak and Potato Salad, Bayou Beef Salad and The Steak-O Greco.

Thai Steak Strips with Mango Fried Rice #24403

A recipe card featuring a stir-fy with strips of tender steak served over colorful mango-basil friend rice, finished with a sweet-hot Korean-style Kalbi barbecue sauce. The card also features menu ideas for Kalbi Kabobs, Mongolian Firepot Beef Bowl, Szechuan Pepper Steak and Steak Yakiniku Salad.

The Brisket Biscuit #24088

A four-color recipe card featuring a beef sandwich made with slices of fully-cooked beef brisket simmered in a smoky chipotle barbecue sauce, served with crunchy Tortilla Slaw on an oversized buttermilk biscuit. Recipes for Pot Roast Quesadilla and Beef Carnitas Tacos also included.

The Steak Pizzadina #24089

A four-color recipe card featuring a fresh-baked flatbread topped with strips of sautéed steak and baby greens tossed with Gorgonzola cheese and crumbled bacon in a Balsamic Vinaigrette. Other recipes include Philly Cheese Steak Pizza, Steak Bruschetta Melt and Portobello Cheese Steak Sandwich.

Steak 'N Queso Fries #24091

A four-color recipe card for a new appetizer. Thick-cut steak fries piled nacho-style, with strips of seared steak, jalapeno cheese sauce, Pico de Gallo and guacamole. Four additional recipes include Steak Caesar Tostada Salad, Steak 'n Egg Crepadilla, Tex Mex Migas and Steak Asada Super Burrito.

Ground Beef Recipes for School Foodservice #24061

A collection of 15 kids pleasing ground beef recipes for school foodservice. Nutritional analysis for each recipe from The University of Minnesota. These are also a great resource for other institutional feeding operations.

Successful Roasting of Beef Round Roasts for School Foodservice #24301

A comprehensive tip sheet on how to successfully roast beef round cuts. Includes recommendations on handling, preparation, cooking times and temperatures, and serving and holding. Four easy, flavorful recipes using round roasts provide menu ideas for school and/or institutional foodservice directors.