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CARNE ASADA MADE WITH V8® SPICY HOT VEGETABLE JUICE

Made With:

Beverages

V8® Spicy Hot Vegetable Juice

Spicy Hot V8 juice helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving with a zesty kick taste buds will crave.

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Tip

48 ounces raw beef used in recipe.

Nutrition Facts
Serving Size
SERVING (5 OZ STEAK + 1/3 C RELISH + 1/4 C SAUCE)
Amount Per Serving
Calories 412
% Daily Value
Total Fat 19.8g
30%
Saturated Fat 5.7g
29%
Cholesterol 107mg
36%
Sodium 767mg
32%
Total Carbohydrate 21.3g
7%
Dietary Fiber 4.6g
18%
Protein 37.2g
74%
Vitamin A 20%
Vitamin C 37%
Calcium 5%
Iron 30%
Total Time

130 min.

Serving & Size

SERVING (5 OZ STEAK + 1/3 C RELISH + 1/4 C SAUCE)

Yields

A traditional Mexican must-have, this dish is made with marinated steak garnished with corn relish and ancho chili tomato sauce.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (5 OZ STEAK + 1/3 C RELISH + 1/4 C SAUCE)
Amount Per Serving
Calories 412
% Daily Value
Total Fat 19.8g
30%
Saturated Fat 5.7g
29%
Cholesterol 107mg
36%
Sodium 767mg
32%
Total Carbohydrate 21.3g
7%
Dietary Fiber 4.6g
18%
Protein 37.2g
74%
Vitamin A 20%
Vitamin C 37%
Calcium 5%
Iron 30%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
beef skirt steak 3 lb. 48 
kosher salt 1  tsp.
black pepper, ground 1/2  tsp.
ancho chili powder 1  tbsp.
To Prepare Steak:

1. Season steak with salt, pepper and ground ancho pepper. Marinate for 1 hour in refrigerator.

2. Cook steak on a hot grill to desired temperature.

CCP: Heat to a minimum internal temperature of 158°F for 1 minute.

 
Weight Measure
olive oil 1  tbsp.
onion, sliced 9 oz. 2  cups
garlic, peeled, chopped 1 oz. 1 1/2  tbsp.
Made With:

Beverages

V8® Spicy Hot Vegetable Juice

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V8® Spicy Hot Vegetable Juice 2  cups
whole roasted tomatoes 16 oz. 2  cups
ancho chili powder 1  tbsp.
black pepper 1/8  tsp.
To Prepare Tomato Sauce:

1. In a medium size pot heat olive oil.  Sauté onions and garlic. Cook for 5 minutes.

2. Add V8® Spicy Hot Vegetable Juice and tomatoes. Simmer for 25 minutes on low heat.

3. Add ground ancho pepper and black pepper. Let simmer for 10 more minutes.

4. Puree mixture in blender until smooth. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

.
Weight Measure
frozen roasted corn 11 oz. 2  cups
red onion, grilled, diced 7 oz. 1 1/4  cups
lime juice 1/4  cups
olive oil 1  tbsp.
kosher salt 1/4  tsp.
black pepper, ground 1/8  tsp.
To Prepare Corn Relish:

1. In a medium mixing bowl, add roasted corn, diced grilled red onions, lime juice, olive oil, salt, pepper. Mix thoroughly. Reserve.

 
Weight Measure
green onion, grilled, 1-inch long 2 oz. 1/4  cups
To Serve:

1. Using a #12 scoop, portion 1/3 cup corn relish in center of round dinner plate. 

2. Using tongs, top with 1 steak (about 4.5 ounces).

3. Using a 2-oz. ladle, drizzle ¼ cup sauce around dish. 

4. Using a scant # 100 scoop, garnish with about 1-1/2 teaspoons grilled onions. Serve immediately

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