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Steak, BBQ & Chicken Applications For Your Foodservice Operation

Scott Fadden
Scott Fadden | June 16, 2015

It's summer, and just like any other time of the year consumers are looking for seasonal options that are different and delicious. Here are some practical applications for steak, BBQ and chicken that will not only leave your customers raving on Facebook, but will also bring a nice profit to your foodservice operation.

Steak, BBQ, Chicken For Foodservice

Mesquite Steak Strips
with Grilled Romaine Hearts & Fruit Salsa

4 oz Greater Omaha Choice Beef Strip Loin (932820)
As needed McCormick Grill Mates Mesquite Seasoning (473361)
As needed Olive Oil
1/2 each C.H. Robinson Romaine Heart (361418)
2 oz Ventura Classic Gourmet Reserve Balsamic Vinaigrette (630628)
1/2 cup Fruit Salsa (see recipe below)

Cut loin into 8 oz steaks, cut in half, season, grill to desired doneness and let rest before slicing into strips. Grill romaine drizzled with olive oil. To Plate: Top grilled romaine with fruit salsa and steak strips. Drizzle vinaigrette overtop. 


Yield: 8

1 cup Wholesale Blueberries (375250)
1 cup Wholesale Raspberries (377230)
1 cup Wholesale Strawberries (377618), diced
1 cup Wholesale Pineapple (377430), diced
1 oz C.H. Robinson Green Onion (361010), diced
1 Tbsp Mott’s Real Lime Juice (733100)

Toss all ingredients together. 


Montreal Steak 
with grilled Seasonal Vegetables &

Roasted Garlic Parmesan Mashed Potatoes

12 oz Greater Omaha Choice Beef Strip Loin (932820)
As needed McCormick Grill Mates Montreal Steak Seasoning (471181)

2 oz Custom Culinary Whisk & Serve Demi-Glace (501700), prepared
1 cup Seasonal Vegetables, grilled

1/2 cup Roasted Garlic Parmesan Mashed Potatoes (see recipe below)
1 each Side Salad

Season and grill loin steak to desired doneness. Serve with demi-glace, vegetables,
mashed potatoes and a side salad.

Roasted Garlic Parmesan Mashed Potatoes
Yield: 42

1 pouch Basic American Brilliant Beginnings 
Mashed Potatoes (603010), prepared

2 qt Milk
3 cups Kemps Buttermilk (904128)

1/4 cup McCormick Lawry’s Touch of Sea Salt
Roasted Garlic Seasoning (473081)
1 tsp McCormick Pure Ground Black Pepper (472541; 472521)

1 cup Shullsburg Shredded Parmesan Cheese (900190)
1/2 cup C.H. Robinson Green Onion (361010), minced

In pot, combine milk, buttermilk, seasoning and pepper. Bring to a simmer. Mix into potatoes. Add Parmesan cheese. Finish with green onion and more cheese, if desired. 




Root Beer BBQ Ribs 
with Fruited Slaw &
Steakhouse Potato Salad
FEATURING Root Beer BBQ Sauce  |  Yield: 42

2 qt A&W Root Beer (776920), reduced to 2 cups
1 cup Knouse Musselman’s Apple Cider Vinegar (640000)
1 cup Heinz Ketchup 

1/4 cup Heinz Mustard

2 tsp Liquid Smoke (561551)

1 Tbsp Heinz Lea & Perrins Worcestershire Sauce (560590)

1 tsp Kosher Salt (473160)

1 tsp McCormick Pure Ground Black Pepper (472541; 472521)

1 tsp McCormick Crushed Red Pepper (472581; 475721)

1 tsp McCormick Garlic Powder (472341; 472351)

1/2-1 cup Brown Sugar

Cook for 15-30 minutes after reducing root beer. For an easier sauce, combine 2 cups BBQ Sauce and 4 cups Root Beer reduced by half; cook for 15-30 minutes after reducing root beer.

Foodservice Recipes




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