Grilled Culotte Steak with Truffled Fries and Carrots Ossobucco

Menu Part: 
Cuisine Type: 

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


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


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

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

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.

FSD Resources