Flank Steak Bruschetta

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
24 servings

A small plate for bigger appetites: Marinated flank steak and shavings of aged Manchego cheese top slices of grilled ciabatta. A slathering of creamy aji sauce—spiked with garlic, mustard and jalapeños—ties together all the components of this hearty dish. 

Ingredients

Marinated Steak:
2 cups extra-virgin olive oil
2 cups peeled garlic cloves
2 bunches flat leaf parsley, picked
½ cup fresh thyme leaves, picked
½ cup fresh oregano leaves, picked
¼ cup freshly squeezed lemon juice
¼ cup sherry vinegar
2 tbsp. dried oregano
2 tbsp. grated lemon zest
1 tbsp. chili flakes
24 portions (4 oz. each) flank steak

Aji Sauce:
5 egg yolks
3 tbsp. freshly squeezed lemon juice
6 garlic cloves
2½ tsp. Dijon mustard
3 cups 80/20 olive oil/canola oil blend
1½ cups chopped cilantro
¾ cup chopped green onions
3 cups choffonaded romaine lettuce
2 jalapeños, seeded, stemmed and deveined
Salt and white pepper, to taste

72 slices (1-in. thick) ciabatta
Extra virgin olive oil, as needed
144 thinly shaved slices aged Manchego cheese

Steps

1. Prepare Marinated Steak: In blender or food processor, purée all ingredients except steak until a smooth paste forms, adding more olive oil, if necessary. Coat flank steak with marinade and refrigerate for at least 4 hr. or no longer than 12 hr.

2. Prepare Aji Sauce: In food processor, blend egg yolks, lemon juice, garlic and mustard. With motor running, slowly add oil to emulsify. Add cilantro, green onions, lettuce and jalapeños; blend until slightly thinner than mayonnaise, adding water, if necessary. Season with salt and pepper to taste.

3. To order, season one 4-oz. steak portion with salt and pepper. Grill to medium rare or desired doneness. Carve steak across the grain into thin slices.

4. Brush 3 slices ciabatta with olive oil; grill on both sides until grill marks form.

5. Spread each ciabatta slice with 1 tbsp. Aji Sauce; top with 2 steak slices and 2 slices cheese. Drizzle with more olive oil, if desired.

Recipe by The Delachaise Chef RJ Tsarov, New Orleans. Recipe courtesy of The Beef Checkoff 

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources