Buena Vista Steak Club

Buena Vista Steak Club
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
24

The Buena Vista Steak Club features sauteed Philly-style steak strips, chimichurri sauce, black-bean aioli, sliced pickles and melted Gouda cheese on a Cuban roll.

Ingredients

Chimichurri sauce
1 1⁄2 cups extra virgin olive oil
2⁄3 cup red wine vinegar
1⁄3 cup chopped fresh parsley
3 tbsp. chopped cilantro
1 tsp. minced garlic
1 tsp. salt
1⁄2 tsp. ground cumin
1⁄2 tsp. black pepper

Black bean aïoli
2 1⁄2 cups mayonnaise
6 oz. canned black beans, drained and chopped
1⁄4 tsp. liquid smoke

24 soft Cuban rolls, split
48 slices Gouda cheese
24 portions frozen Philly-style shaved beef
48 slices tomato
48-96 slices dill pickle
12 oz. baby lettuce mix
Salt and pepper, to taste
 

Steps

1. For chimichurri sauce: In bowl, combine oil, vinegar, parsley, cilantro, garlic, salt, cumin and black pepper. Mix until blended. Cover and set aside.

2. For black bean aïoli: Combine mayonnaise, black beans and liquid smoke. Mix until thoroughly blended. Cover and refrigerate.

3. Prepare sandwiches to order: Brush 1 teaspoon chimichurri sauce on cut side of split roll and brown cut sides on griddle. Spread 2 tablespoons black bean aïoli on top half of roll. Place two slices of cheese on bottom half of roll and melt in salamander.

4. Cook one portion beef on hot oiled griddle. While cooking, drizzle with 2 teaspoons chimichurri sauce and season with salt and pepper. When done cooking, scoop beef onto bottom half of roll. Top with tomato, pickle and lettuce. Cover with top half of roll and grill or brown on both sides in panini press, or on a flattop griddle, using a flat weight to compress the sandwich.

5. Cut diagonally in half. Plate and serve.
 

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources