Bistec Cubano Entajadas

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10

A nice contrast in this dish of spicy full-flavored steak accompanied by carmelized pearl onions and delicate baby carrots. The fresh flavor of broad leaf cilantro garnishes the dish.

Ingredients

18 oz. sweet Indonesian soy sauce
2 lb. roasted garlic in olive oil
1 cup distilled white vinegar
1 cup fresh oregano, roughly chopped
2 tbsp. black pepper
10 10-oz. hanger steak filets, tenderized
1 pt. dry red wine
1⁄4 cup shallots, finely chopped
1 bay leaf
1 sprig thyme
1 qt. demi-glace
20 garlic cloves, roasted in olive oil
30 baby carrots
50 pearl onions
Fresh culantro (broad-leafed cilantro), julienned, for garnish

Steps

1. In a bowl, combine soy sauce, roasted garlic and olive oil, vinegar, oregano and pepper. Marinate steaks in mixture for at least 30 min.

2. In a saucepan over medium heat, combine wine, shallots, bay leaf and thyme and reduce by 3⁄4. Add demi-glace and roasted garlic (with oil) and simmer another 20 min. Pick out herbs and season.

3. Trim baby carrots, leaving 3⁄4-in. of stem intact. In a skillet, sauté in butter until tender and slightly caramelized. Season and reserve. In a separate pan, caramelize pearl onions in butter.

4. Grill or broil steaks until desired doneness. Slice on the bias, serve with carrots, onions and garlic sauce. Garnish with culantro and serve.

Source: Recipe from Chef Carlos Rodriguez

More From FoodService Director

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources