Rueditas de Carne

Menu Part: 
Entree
Cuisine Type: 
Spanish
Serves: 
6

These little wheels of beef make superb tapas. Herbs, feta cheese and a well-seasoned marinade enhance the natural robust beef flavor.

Ingredients

2 cups beef broth
4 tbsp. cabernet sauvignon wine
2 tbsp. Worcestershire sauce
2 tbsp. vegetable oil
2 tsp. Italian seasoning
3 lb. angus beef top sirloin or flank steak, cut into strips
1 1⁄2 cups olive oil
6 large tomatoes, cut in half
12 oz. feta cheese
2⁄3 cup chopped oregano
Rosemary sprigs, for garnish

Steps

1. Mix broth, wine, Worces_tershire, vegetable oil, and Italian seasoning for marinade; place with beef in shallow pan and refrigerate 2 hr.

2. Roll each beef strip and thread on 6-in. skewers; discard marinade. Season beef with salt and pepper; grill to desired doneness.

3. To serve, pour 2 tbsp. olive oil on each of 12 plates. Squeeze one tomato half on top; tear tomato into pieces and place around plate. Top with feta and oregano. Place one skewer on each plate. Garnish with rosemary sprigs.

More From FoodService Director

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources