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Southern Flank w/Roasted Butternut Squash

Southern Flank w/Roasted Butternut Squash

Chef Greg Reiter | Reinhart Knoxville • Johnson city


  • 2 lbs Beef Flank Steak Premium Refrigerated, Cleaned and trimmed


  • 2 Tbsp Sugar Brown Light Cane
  • 2 Tbsp Sugar Granulated Cane Extra Fine, Import
  • 2 Tbsp Coffee Ground Colombian Supreme Portion Pack Packet With Filter
  • 1 Tbsp Paprika Ground
  • 1 Tbsp Salt Seasoning All Purpose
  • 1 Tbsp Pepper Black Coarse Grind 12 Mesh
  • 1 Tbsp Pepper Cayenne Ground Red
  • 1 Tbsp Seasoning Ancho Chili
  • 1 Tbsp Garlic Granulated
  • 1 Tbsp Cumin Seed Ground
  • 1/2 Tbsp Coriander Ground
  • 1/2 Tbsp Mustard Seed Ground Flour
  • 2 Tbsp Oil Olive Extra Virgin in Tin

Butternut Squash

  • 2 Tbsp Oil Olive Extra Virgin In Tin
  • 2 lbs Squash Butternut, Julienned and Peeled
  • 1/2 Pint Tomato Grape Bulk Fresh
  • 3 Tbsp Butter Solid, Unsalted Sweet Cream
  • 1 Tbsp Cinnamon Ground Korintje
  • 1 Tbsp Salt Coarse Kosher
  • 2 oz Arugula Wild Fresh, Rough chop for garnish


Flank Steak

  1. Rub flank with extra virgin olive oil.
  2. Mix together all dry ingredients for rub, then rub aggressively into flank meat, making sure to work rub into the meat. Let stand room temp 1 hour or overnight in the refrigerator. Grill flank on char grill 5-7 minutes from room temp on each side. Let rest/stand for 2 minutes, slice thin on bias, serve.

Butternut Squash

  1. Parboil butternut squash until al dente, drain/dry. In heated large saute pan, place EVOO, add squash, sprinkle with cinnamon, toss for 2 minutes until good sear/roast starts to take place. Then add rinsed/dried grape tomatoes continue to toss, sprinkling with kosher salt, top with butter.
  2. Place pan in 375° F oven for 4–5 mins , until nice roast on squash, and tomatoes appear blistered. Plate angled across steak and garnish with arugula.

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