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
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

Ideas and Innovation
wheaton emerson int salad bar

Restaurant design is all about catching a customer’s eye —and it’s sometimes particularly beneficial to be far-sighted. As Airbnb has proven with its San Francisco headquarters, where cafe spaces are inspired by cities like Cairo and Mumbai, elaborate design schemes that evoke far-flung geographic regions can be done to great effect. But operators are finding simpler ways to achieve that feel.

That’s been the experience of Kutztown University Dining Services in Pennsylvania. Kent Dahlquist, director of housing and dining services, says that when the university decided several years...

Managing Your Business
overtime payroll timesheet

Just eight days before Dec. 1, when operators would have to comply with the U.S. Department of Labor’s new overtime rules, a federal judge in Texas slapped an injunction on the regulation. The move indefinitely halted the rules that would have doubled the overtime threshold to $47,476, affecting nearly 4.2 million workers, according to the DOL. For some operators, the move was too little, too late. Now, they have to answer to employees who had been briefed on promised wage increases.

Kansas Memorial Union at the University of Kansas in Lawrence made changes ahead of the deadline...

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

FSD Resources