Bodega Steak with Pequillo Pepper Puree

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

A spicy pepper sauce perks up a perfectly cooked steak. The white bean salad served alongside it provides a perfect balance.

Ingredients

28-oz. can pequillo peppers
3 cloves garlic
1⁄2 cup Spanish olive oil
1 tbsp. smoked paprika

For onion vinaigrette:
2 large onions, sliced
2 tbsp. olive oil
1⁄2 cup sherry wine vinegar
2 tablespoons Dijon mustard
2 15-oz. cans white beans (or pochas), drained
8 oz. oil-cured olives
8 flank steaks, trimmed
3 tbsp. snipped chives
 

Steps

1. Combine pequillo peppers, garlic, olive oil and smoked paprika food processor; puree. Season to taste and reserve.

2. In a large skillet over medium-high heat, caramelize onions in oil. In a blender, puree all but 3 tbsp. of the onions with the sherry wine vinegar and mustard. Season to taste. Combine vinaigrette with the pochas beans, olives and reserved caramelized onions; set aside.

3. Season the steaks with salt and pepper. Grill or sear to desired doneness. Serve with pequillo pepper puree and the white bean salad; garnish with snipped chives.
 

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources