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Broiled Flank Steak with Cabreles Sauce

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Nutrition Facts

Serving Size: 6 oz 4 oz. steak & 2 oz. sauce
Amounts Per Serving
Calories 210
Calories from Fat 80
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Trans Fat 0g  
Cholesterol 45mg 15%
Sodium 500mg 21%
Potassium 400mg 10%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 2g  
Protein 28g  
 
Vitamin A 0% Vitamin C 0%
Calcium 6% Iron 10 %
*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
Optional Ingredients not included in Nutritional Facts

Yield: 42 Servings
Serving Size: 6 oz

Ingredients

Amount Ingredients
2 qt. Custom Culinary® Gold Label Demi-Glace Sauce
12 oz. jar Chili Sauce
8 oz. Blue Cheese, Crumbled
14 lbs. Flank Steak
1/2 cup Custom Culinary® Gold Label Savory Roasted® Beef Base
1/2 cup Vegetable Oil

Recommended Products: 9305 Gold Label Savory Roasted® Beef Base, 9662 Gold Label Demi-Glace Sauce

Alternate Product Options: 1263 Master’s Touch® Demi-Glace Sauce Concentrate, 1291 Whisk & Serve® Demi-Glace Sauce Mix

Directions

  1. Combine Gold Label Demi-Glace Sauce, chili sauce, and blue cheese in a 4 qt. sauce pot. Heat to a gentle boil, stirring until cheese is melted. Keep hot.
  2. Combine vegetable oil and Gold Label Savory Roasted® Beef Base, mixing well. Brush mixture onto flank steak. Broil flank steaks until medium rare to medium. Let meat rest before slicing flank steak against the grain of the meat in 1 - 1 1/2 oz. slices.
  3. Serve 4 oz. of flank steak with 2 oz. sauce for each portion.

Optional Ingredients: May substitute 1 jar prepared Master's Touch® Demi-Glace or 2 quarts prepared Whisk & Serve® Demi-Glace for the Gold Label Demi-Glace.

Chef's Tips

This sauce is great with grilled or roasted steaks and grilled, pan seared or roasted pork.

Recipe By


Michael Minor, CEC, AAC, HGT
Culinary Ambassador
Custom Culinary, Inc.



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