CARNE ASADA MADE WITH V8® SPICY HOT VEGETABLE JUICE

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 771mg

32%

Total Carbohydrate 21.7g

Dietary Fiber 4.6g

18%

Protein 37.2g

74%

Vitamin A 20%

Vitamin C 25%

Calcium 7%

Iron 31%

Total Time

130 min.

Serving & Size

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

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

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

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

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.

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Ingredients	Weight	Measure	Instructions

beef skirt steak	3 lb.	48
kosher salt		1 tsp.
black pepper, ground		0 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.

olive oil		1 tbsp.
onion, sliced	9 oz.	2 cups
garlic, peeled, chopped	1 oz.	1 1/2 tbsp.
V8® Spicy Hot Vegetable Juice 2 cups 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.
whole roasted tomatoes	16 oz.	2 cups
ancho chili powder		1 tbsp.
black pepper		0 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.

.

frozen roasted corn	11 oz.	2 cups
red onion, grilled, diced	7 oz.	1 1/4 cups
lime juice		0 1/4 cups
olive oil		1 tbsp.
kosher salt		0 1/4 tsp.
black pepper, ground		0 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.

green onion, grilled, 1-inch long

2 oz.

0 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

Ingredients	Weight	Measure

V8® Spicy Hot Vegetable Juice

2 cups

beef skirt steak	3 lb.	48
kosher salt		1 tsp.
black pepper		0 1/2 tsp.
ancho chili powder		1 tbsp.
olive oil		1 tbsp.
onion	9 oz.	2 cups
garlic	1 oz.	1 1/2 tbsp.
whole roasted tomatoes	16 oz.	2 cups
ancho chili powder		1 tbsp.
black pepper		0 1/8 tsp.
frozen roasted corn	10.5 oz.	2 cups
red onion	7 oz.	1 1/4 cups
lime juice		0 1/4 cups
olive oil		1 tbsp.
kosher salt		0 1/4 tsp.
black pepper		0 1/8 tsp.
green onion	1.75 oz.	0 1/4 cups

Instructions