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

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources