Steak and Scallion Rolls with Mediterranean Aioli

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Credit: Aliza Katz, Corporate Executive Chef, Kraft Foodservice, Glenview, Ill.
The National Culinary Review, February 2012


1½ cups Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
¼ cup chopped fresh basil
¼ cup capers, chopped
¼ cup orange juice
1 T. + 1 t. finely chopped red chili peppers
1 T. + 1 t. finely chopped green chili peppers
24 slices boneless beef rib-eye steak, cut in 1 oz. slices
2 t. kosher salt
1 t. black pepper
12 scallions, each cut in 2 (3-inch) lengths
¾ cup oil


1. Mix mayo, basil, capers, orange juice and chili peppers. Refrigerate.

2. Season meat with salt and black pepper. Place 3 scallion pieces on end of each meat slice; roll up. Secure with wooden pick. Refrigerate.

3. At service: Heat 1 T. oil in large skillet on medium-high heat. Add 6 meat rolls; cook until evenly browned, turning as needed. Discard toothpicks. Serve immediately.


24 rolls


Appetizer, Beef, The National Culinary Review

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