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

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

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.

FSD Resources