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

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

FSD Resources