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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources