A traditional Mexican must-have, this dish is made with marinated steak garnished with corn relish and ancho chili tomato sauce.
- Total time:
130 minutes
- Servings:
8
|
Ingredient
|
Weight
|
Measure
|
|
beef skirt steak |
3.0 lb. |
48 |
|
kosher salt |
|
1 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
ancho chili powder |
|
1 tbsp. |
|
olive oil |
|
1 tbsp. |
|
onion , sliced |
9.0 oz. |
2 cup |
|
garlic , peeled, chopped |
1.0 oz. |
1.5 tbsp. |
|
Spicy Hot V8® |
|
2 cup |
|
whole roasted tomatoes |
16.0 oz. |
2 cup |
|
ancho chili powder |
|
1 tbsp. |
|
black pepper |
|
0.125 tsp. |
|
frozen roasted corn |
10.5 oz. |
2 cup |
|
red onion , grilled, diced |
7.0 oz. |
1.25 cup |
|
lime juice |
|
0.25 cup |
|
olive oil |
|
1 tbsp. |
|
kosher salt |
|
0.25 tsp. |
|
black pepper , ground |
|
0.125 tsp. |
|
green onion (scallion) , grilled, 1-inch long |
1.750 oz. |
0.25 cup |
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.
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.
.
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.
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
A traditional Mexican must-have, this dish is made with marinated steak garnished with corn relish and ancho chili tomato sauce.
-
Total time:
130 minutes
-
Servings:
8
|
Ingredient
|
Weight
|
Measure
|
|
beef skirt steak |
3.0 lb. |
48 |
|
kosher salt |
|
1 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
ancho chili powder |
|
1 tbsp. |
|
olive oil |
|
1 tbsp. |
|
onion , sliced |
9.0 oz. |
2 cup |
|
garlic , peeled, chopped |
1.0 oz. |
1.5 tbsp. |
|
Spicy Hot V8® |
|
2 cup |
|
whole roasted tomatoes |
16.0 oz. |
2 cup |
|
ancho chili powder |
|
1 tbsp. |
|
black pepper |
|
0.125 tsp. |
|
frozen roasted corn |
10.5 oz. |
2 cup |
|
red onion , grilled, diced |
7.0 oz. |
1.25 cup |
|
lime juice |
|
0.25 cup |
|
olive oil |
|
1 tbsp. |
|
kosher salt |
|
0.25 tsp. |
|
black pepper , ground |
|
0.125 tsp. |
|
green onion (scallion) , grilled, 1-inch long |
1.750 oz. |
0.25 cup |
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.
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.
.
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.
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
