From: Director of Franchise Services, Joseph Mammarella, Saladworks. Yield: 24 servings.
6 lb. small blue potatoes
as needed, olive oil
6 lb. flat iron steak
as needed, blackening spice
12 cups sliced Vidalia onions
½ cup chopped garlic
as needed, salt and pepper
9 lb. spinach, stemmed and washed
1½ lb. crumbled blue cheese
Simmer potatoes until tender. Drain and cool. Cut potatoes in half. Brush cut sides with oil; grill over gas or charcoal until grill marks form.
For each serving: Coat one 4-oz. portion of steak with blackening spice. In large saute pan, heat 1 tsp. oil. Sear steak on both sides to desired doneness. Remove steak from pan and let rest. Wipe out pan; heat 2 tsp. oil. Add ½ cup onions and 1 tsp. garlic. Season with salt and pepper. Saute until soft but not browned. Add 6 oz. (about 8 cups) spinach and salt just until spinach starts to wilt. Mound spinach on plate. Carve steak into thin slices. Arrange on top of spinach. Top with 6 potato halves; sprinkle with 1 oz. blue cheese. Serve with blue cheese dressing on the side, if desired.
