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Charred Beef, Vegetables and Grain Bowl

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Nutrition Facts

Serving Size: 17.4 oz (493 g )
Amounts Per Serving
Calories 560
Calories from Fat 150
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 24%
Trans Fat 0g  
Cholesterol 90mg 30%
Sodium 810mg 34%
Potassium 1200mg 25%
Total Carbohydrate 59g 20%
Dietary Fiber 11g 44%
Sugars 5g  
Protein 45g  
 
Vitamin A 220% Vitamin C 170%
Calcium 10% Iron 35 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Bowl
Serving Size: 17.4 oz

Ingredients

Amount Ingredients
4 oz. Flank Steak, Char Grilled
1/2 tsp. Custom Culinary® Gold Label True Foundations™ Beef Base
1/2 cup Quinoa, prepared with Custom Culinary® Gold Label True Foundations™ Roasted Vegetable Base
1/2 cup Farro, prepared with Custom Culinary® Gold Label True Foundations™ Roasted Vegetable Base
1/3 cup Butternut Squash, Peeled, Diced, Roasted, Hot
1/4 cup Brussels Sprouts, Halved, Roasted
1/4 cup Kale, Rough Chopped, Blanched and Quick Seared
2 ea. Shishito Peppers, Whole, Char Seared
1/8 oz. Red Fresno Peppers, Thin Sliced Rings
1/8 cup Mung Bean Sprouts

Recommended Products: 5334 Gold Label True Foundations™ Beef Base, 5417 Gold Label True Foundations™ Roasted Vegetable Base

Directions

  1. Rub the Flank Steak with the True Foundations™ Beef Base.
  2. Char grill to your desired temperature. Remove from grill and let rest 5-8 minutes before slicing.
  3. In a 12 oz. bowl, place hot prepared quinoa and farro next to each other.
  4. Top with sections of prepared, hot ingredients - butternut squash, Brussels sprouts, kale, shishito peppers, red fresno pepper rings, and mung beans.

Chef's Tips

Add additional flavor elements by roasting the farro prior to cooking. Use various barley or wheat berries for interesting texture variations. Any combination of in-season local ingredients vegetables or preferred proteins can be used.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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