YIELD: 24 servings 6 lbs. beef plate, inside steak OR flank steak, beef loin or top sirloin butt steak 3 Tbsps. coarse ground pepper 6 lbs. Romaine lettuce 3 cups prepared Caesar dressing 6 oz. Parmesan cheese, shredded 24 tortillas Rub 1 /2 tsp. pepper on each side of steak. Cut each steak into 3 or 4 pieces. Grill steaks to medium. Cook; cut across the grain into small pieces. Cover and refrigerate. For each serving: In a bowl, place 4 oz. lettuce, 2 Tbsps. dressing, 3 oz. chopped steak ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.