Steak and Seafood Cuisine Sell Sheet blog hero image

Steak and Seafood Cuisine Sell Sheet

STEAK & SEAFOOD

Specialty Sauces Made Specially For Your Menu

 

67% of operators use HEINZ as their primary ketchup brand. Datassential I SNAP! I 2020
57% of consumers like or love A.1. steak sauce. Datassential I FLAVOR I 2019

EQUIPMENT

For a full list of our equipment, ask your sales representative.

90% of operators rate HEINZ Ketchup as having premium product quality. Datassential Independent Study I Condiment Claims I Ketchup Purchasing Report I April 2020
85% of consumers regularly/occasionally use tartar sauce on their fish sandwich. Custom Datassential Survey Research I July 2019
GREY POUPON is loved by 50% of consumers as a 0 specialty mustard. Datassential Independent Study I Condiment Claims I Ketchup, Mustard, Barbecue, Hot Sauce I 2020

STEAK & SEAFOOD

CATEGORY GTIN SKU TYPE DESCRIPTION FORMAT UNIT SIZE CASE PACK
Ketchup 10013000984802
10013000050200
130009848000
130000502000
Portion Control
Tabletop
HEINZ Ketchup Packets
HEINZ Ketchup FOREVER FULL Inverted Bottles
Packet
Bottle
9 g
20 oz
1000
30
Mustard 10013000530504
00054400011319
130005305000
544000113125
Portion Control
Portion Control
HEINZ Yellow Mustard Packets GREY POUPON Dijon Mustard Packets Packet
Packet
.2 oz
.25 oz
500
200
Meat Sauce 10054400000013
00054400000658
10054400000020
10013000606278
544000000100
544000006525
544000000225
130006062700
Bulk
Portion Control
Tabletop
Bulk
A.1. Steak Sauce Jugs
A.1. Single Serve Steak Sauce Packets
A.1. Steak Sauce Bottles
HEINZ 57 Sauce Jugs
Jug
Packet
Bottle
Jug
1 gal
.5 oz
10 oz
1 gal
2
200
12
2
Barbecue Sauce 10019582390574 195823905700 Bulk BULL'S-EYE Original Barbecue Sauce Jugs Jug 1 gal 4
Worcestershire 10051600000010
10051600000041
516000000100
516000000400
Tabletop L&P Worcestershire Sauce Bottles L&P Worcestershire Sauce Bottles Unwrapped Bottle
Bottle
10 oz
15 oz
12
12
Vinegar 10013000533604 130005336000 Portion Control HEINZ Malt Vinegar Packets Packet 9 g 200
Tartar Sauce 10013000531600 130005316000 Portion Control HEINZ Tartar Sauce Packets Packet 12 g 200
Coctail Sauce 10013000714508 130007145000 Portion Control H HEINZ Cocktail Sauce Cups Cup 1 oz 100
Cream Cheese 10021000616982 210006169800 Bulk PHILADELPHIA Cream Cheese Loaf 3 lb 6
Cheesecake 10021000045294
10043000837006
210000452900
430008370000
Bulk
Bulk
PHILADELPHIA Cheesecake Batter
PHILADELPHIA Plain Cheesecake
Pouch
Cheesecake
48 oz
60 oz
4
4
BOCA 759283550275 7592835502700 Bulk BOCA Vegan Ground Crumbles Bag 2.5 lb 4
Ask your sales representative for a full list of products.

STEAK & SEAFOOD RECIPES

Bayou BBQ Shrimp

10 servings

WHAT YOU NEED

  • 5 tsp Paprika
  • 5 tsp Chipotle Chili Powder
  • 5 tsp Ground Cumin
  • 5 tsp Sugar
  • 2 tbsp Chopped Garlic
  • 1 tbsp Salt
  • 5 lbs Peeled and Deveined Medium Shrimp, 31/40 count
  • 1 cup Butter
  • 2/3 cup L&P Worcestershire Sauce
  • 5 tbsp Lemon Juice
  • 2/3 cup HEINZ Ketchup
  • 5 tbsp Water
  • 5 Scallions, sliced
  • 20 French Bread Slices, toasted

LETS MAKE IT

  1. In a mixing bowl, combine the paprika, chili powder, cumin, sugar, chopped garlic and salt.
  2. Add the shrimp and toss to evenly coat.
  3. Melt the butter in a large skillet over medium high heat.
  4. Add the shrimp and cook until the shrimp just begin to turn pink (3-4 minutes).
  5. Add the worcestershire sauce, lemon juice and water and continue to cook for another 2 minutes or until the shrimp are done.
  6. Place the shrimp onto serving dish, garnish with chopped scallion and serve with the toasted bread slices to mop up the sauce.

Mediterranean Stuffed Chicken Breast

10 servings

WHAT YOU NEED

  • 2/3 cup PHILADELPHIA Cream Cheese
  • 2/3 cup Crumbled Feta Cheese
  • 2/3 cup Sundried Tomatoes, julienned
  • 1/4 cup Basil Pesto
  • 10 5 oz Boneless Skinless Chicken Breast
  • 2 Eggs
  • 1/2 cup Milk
  • 1/2 cup Flour
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1'/a cups Italian Breadcrumbs
  • 1 1/2 tbsp Olive Oil

LETS MAKE IT

  1. Preheat oven to 400°F.
  2. In a mixing bowl, combine the cream cheese, feta cheese, sundried tomatoes and pesto.
  3. Cut a horizontal slit on the long side of each chicken breast to form a pocket.
  4. Divide the cheese filling and stuff each chicken breast.
  5. Prepare an egg wash by lightly beating the egg and milk.
  6. Season the flour with the salt and pepper and place the flour and breadcrumbs into shallow dishes. Bread each chicken breast by coating in the flour, dipping in the egg wash and then coating with the breadcrumbs.
  7. Heat oil in a large skillet over medium heat. Add the chicken breast and cook until lightly browned on each side. Transfer the chicken breast to a prepared baking pan and bake for about 15 minutes or until an internal temperature of 165°F. is reached.

Cowboy Cut Rib Eye Steak with Al Compound Butter

WHAT YOU NEED

  • 1 1/4 lbs Butter, softened
  • 2/3 cup A.l. Steak Sauce
  • 1 1/2 tbsp Fresh Thyme, chopped
  • 10 tbsp Butter
  • 10 Cowboy Cut Rib Eyes (2 1/2" thick)
  • 2 tbsp Kosher Salt
  • 1 tbsp Cracked Black Pepper

LETS MAKE IT

  1. In a small bowl, mix together the softened butter, A.1. Steak Sauce and chopped thyme. Place the mixture onto a piece of plastic wrap and roll to form a tight log. Refrigerate or freeze until service.
  2. Preheat oven to 350°F.
  3. Preheat a cast iron pan/oven proof skillet to medium heat and add a tablespoon of butter to melt.
  4. To order, generously season each steak on all sides with the salt and pepper.
  5. Set the steak in the pan and cook for about 3-4 minutes on each side to caramelize with a rich brown crust.
  6. Transfer the pan with the steak to the oven and continue cooking until desired doneness.
  7. Serve each steak with 2 slices of the Al Compound Butter (about 1 tablespoon each slice) over top to melt.

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