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

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources