Grilled Culotte Steak with Truffled Fries and Carrots Ossobucco

Menu Part: 
Entree
Cuisine Type: 
Mediterranean
Serves: 
4

This flavorful grilled steak is a good match for fries that are drizzled with truffle oil. Scrumptious carrots round out the meal.

Ingredients

Grilled Steak:
2 1⁄2 lb. culotte steak, trimmed and cut into 4 equal portions
4 tbsp. extra-virgin olive oil
Kosher salt and fresh cracked black pepper

Truffled Fries:
4 Idaho potatoes, peeled, cut into 1⁄4-in. slices, and soaked in 1 gal. water for about 10 min.
Salt and pepper
2 tbsp. truffle oil

Carrots Ossobucco:
2 large carrots, sliced on bias (Chinese roll cut)
4 shallots, chopped
1 tsp. chopped garlic
1⁄4 cup extra-virgin olive oil
6 pods star anise
3 cups red wine
4 cups veal demi-glace
Salt and pepper
Butter
 

Steps

1. Prepare steak: Up to 1 hr. before service, rub steak with olive oil and sprinkle with a generous amount of salt and pepper. Set aside.

2. Par-cook Truffled Fries (can be done day before): Drain potatoes and blanch in 275°F oil for 40 sec.;
repeat, allowing fries to rest 20 sec. in between. Set aside.

3. Prepare Carrots Ossobucco: In a sauté pan, heat olive oil. Add shallots; sauté until translucent. Add garlic, sautéing until golden. Stir in star anise and deglaze with red wine; reduce by half.

4. Add veal demi-glace and bring to a boil; season lightly with salt and pepper. Add carrots; return to a boil. Reduce heat to a simmer and cook 15-20 min., or until tender. Depending on consistency of wine reduction, remove carrots and finish reducing liquid until it is a sauce consistency. Set aside.

5. For service, grill steak to desired doneness. Set aside and let rest at least 3 min.

6. Prepare the fries: Fry the blanched potatoes in 365°F oil for 3-4 min., until golden brown and crispy. Remove and shake off excess oil. Toss potatoes with salt and pepper and drizzle with truffle oil.

7. Complete the carrots: In a saucepan, bring carrots up to gentle simmer to heat through; adjust seasonings and finish with butter.

8. To plate: Slice meat into five to seven slices on a slight bias against the grain; surround with carrots, sauce, and fries.
 

Source: Recipe from Chef Brian Weiss

More From FoodService Director

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources