Flank Steak Stuffed with Rice and Red Pepper Rouille

Serves: 
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.

Ingredients

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

Steps

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

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources