Flank Steak Stuffed with Rice and Red Pepper Rouille

12 servings

Most often used in French cuisine, this dish's rouille features roasted red peppers, grated Parmesan cheese, basil leaves, chicken broth, extra virgin olive oil and garlic.


9 roasted red peppers, stems/seeds removed, coarsely chopped
11⁄2 cups grated Parmesan cheese
11⁄2 cups packed basil leaves
1⁄3 cup chicken broth
1⁄2 cup extra virgin olive oil
3 tbsp. minced garlic
3 qt. cooked long grain or parboiled rice
3⁄4 cups bread crumbs
3 lb. flank steak, butterflied, pounded to 1⁄4-in. thick
2 tbsp. olive oil
12 basil sprigs


1. To form rouille, combine first six ingredients in food processor and purée until smooth.

2. Work rouille into rice and stir in bread crumbs to make cohesive stuffing. Lay flank steak out flat and cover with half of rice mixture. Roll up and tie to secure in place. Place remaining rice mixture in baking pan.

3. Sear steak on hot griddle and place in roasting pan. Bake at 375°F for 50 to 60 minutes, until meat registers 145°F. Remove from oven and rest for 15 minutes. Meanwhile, drizzle olive oil over remaining rice and top with some bread crumbs. Bake for 15 minutes while beef is resting.

4. To serve: For each portion, serve two to three slices of beef and 1 cup rice. Garnish with sprig of basil.

Recipe by USA Rice Federation

More From FoodService Director

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources