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Rose's Steak Hero
 
RecipeBeef Cuts
Rose's Steak Hero
Slices of grilled flank steak piled on Italian ciabatta bread with caramelized onions, crumbled blue cheese, spinach and Creole mustard aioli.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. To make Caramelized Onions: In rondo over medium heat, melt butter. Add onions and sauté until caramelized, stirring often.

Add garlic and sauté 1 minute. Stir in vinegar. Cool and cover. Yield: about 1 pound, 8 ounces.
Butter5 ounces
Onions, sliced3 pounds
Garlic, minced1 tablespoon
Balsamic vinegar2 tablespoons
  
2. For each serving, to order: Grill 1 steak to medium. Season with 1/2 teaspoon pepper and 1/4 teaspoon salt. Slice 4 ounces steak thinly at an angle across the grain.

Cover and reserve the remaining steak. Spread 1 tablespoon Creole Mustard Aioli on each cut side of bread.

Top bottom bread half with 1 ounce blue cheese, the warm steak slices, 1 ounce Caramelized Onions, 1/4 ounce spinach leaves and other bread half. Plate and serve.
Beef Flank Steak (IMPS/NAMP 193)7 1/2 pounds
Salt1 - 2 teaspoons
Individual ciabatta breads, split24
Spinach leaves6 ounces
Blue cheese, crumbled1 1/2 pounds
Creole Mustard Aioli: 
Creole Mustard Aioli: In bowl, mix mayonnaise, Creole-style mustard and garlic. Cover and refrigerate. Yield: 3 cups.
Mayonnaise2 1/2 cups
Creole-style mustard1/2 cup
Garlic, minced2 tablespoons
Alternate Fresh Beef Cuts:  
Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless (IMPS/NAMP 1184A)7 1/2 pounds


Nutrition information per serving: 773 calories; 40 g fat(14 g saturated fat; 6 g monounsaturated fat); 123 mg cholesterol; 1767 mg sodium; 54 g carbohydrate; 3.4 g fiber; 49 g protein; 13.7 mg niacin; 0.8 mg vitamin B6; 2.1 mg vitamin B12; 2.4 mg iron; 38.6 mg selenium; 6.3 mg zinc; 123.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron

Nutrition information per serving: 770 calories; 39 g fat(13 g saturated fat; 6 g monounsaturated fat); 127 mg cholesterol; 1774 mg sodium; 54 g carbohydrate; 3.4 g fiber; 52 g protein; 14.9 mg niacin; 0.8 mg vitamin B6; 2.2 mg vitamin B12; 2.6 mg iron; 42.8 mg selenium; 7.0 mg zinc; 134.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron
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