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Steakhouse Burrata
 
RecipeBeef Cuts
Steakhouse Burrata
Yield: Makes 24 appetizer servings
INGREDIENTSQUANTITYDIRECTIONS
Baguette Chips: 

Combine butter, oil, garlic and salt in saucepan over low heat; cook until butter is melted, stirring occasionally. Remove from heat. Stir in parsley and red pepper.

 

Brush 1 side of each baguette slice lightly with butter mixture. Place baguette slices in single layer on sheet pan. Bake in 350°F convection oven until edges are lightly browned and baguettes chips are crisp.

 

Cool completely. Store in airtight container until ready to use.

Yield: 48 baguette chips

Unsalted butter1/4 cup
Extra-virgin olive oil1/4 cup
Minced garlic2 tablespoons
Kosher salt2 teaspoons
Chopped fresh parsley1/2 cup
Crushed red pepper2 teaspoons
Baguette slices (1/8-inch)48 each
Eggplant Caponata: 

Combine capers, oregano, shallots, sugar, garlic, salt and peppers in small bowl; set aside.

 

Place eggplant in large bowl. Slowly drizzle vinegar over eggplant, tossing until vinegar is absorbed. Sprinkle caper mixture over eggplant; toss to combine. Drizzle oil over eggplant mixture, tossing to coat evenly. 

 

Divide mixture evenly in single layer onto 2 sheet pans. Bake in 350°F convection oven 20 to 25 minutes or until eggplant is tender, stirring twice. Season with salt, as desired.

Yield: 3 quarts

Chopped drained capers1/2 cup
Chopped fresh oregano1/2 cup
Minced shallots1/2 cup
Dark brown sugar1/2 cup
Minced garlic1/4 cup
Kosher salt2 teaspoons
Ground black pepper2 teaspoons
Crushed red pepper2 teaspoons
Cubed unpeeled eggplant (1/2-inch)7 pounds
Aged balsamic vinegar2 cups
Olive oil1 cup
Tomato Bruschetta: 

Combine tomatoes, basil, lemon juice, salt and pepper in medium bowl. Stir in olive oil, if desired. Cover and refrigerate until ready to use. Bring to room temperature and drain excess liquid before using.

Yield: 3 cups

Diced seeded heirloom tomatoes (3/8-inch)3 cups
Chopped fresh basil3/4 cup
Fresh lemon juice2 teaspoons
Kosher salt1 teaspoon
Ground black pepper1 teaspoon
Extra-virgin olive oil (optional)2 tablespoons
Per Order: 

Per Order: Season 1 Flat Iron Steak with thyme and pepper, as desired. Pan-broil or grill to medium rare to medium doneness, turning occasionally. Season with salt, as desired.

Meanwhile, place 1/2 cup Eggplant Caponata into #70 ring mold on plate. Top with 2 tablespoons Tomato Bruschetta. Remove ring mold and top with 1-1/2 ounces burrata. Garnish with basil leaves, as desired.

 
Carve steak across the grain into slices; arrange next to caponata. Drizzle plate with balsamic glaze, as desired. Garnish with frisee, as desired. Serve with 2 Baguette Chips.

Beef Shoulder Top Blade Steaks (Flat Iron-IMPS/NAMP 1114D) (4 ounces each)24 each
Chopped fresh thyme As desired
Ground black pepperAs desired
Kosher saltAs desired
Sliced burrata2-1/4 pounds
Fresh basil leavesAs desired
Prepared balsamic glazeAs desired
Frisee leavesAs desired


Nutrition information per serving: 544 calories; 34 g fat (13 g saturated fat; 13 g monounsaturated fat); 101 mg cholesterol; 718 mg sodium; 28 g carbohydrate; 4.6 g fiber; 33 g protein; 7.1 mg niacin; 0.5 mg vitamin B6; 5.0 mcg vitamin B12; 3.9 mg iron; 33.1 mcg selenium; 8.1 mg zinc; 103.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.
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