C har-grilled sirloin steak tri-tips, poblano peppers, tomatillos, green chiles, onions and garlic are served on a bed of spicy, sautéed bi-color carrots. Garnish with a sprig of fresh cilantro. N E X T C O U R S E / FA L L 2 0 0 9 63 Carne Asada Beef Medallions Ingredients Yield: 24 servings Reorder No. Description Amount 220330 Poblano Peppers 181323 Crushed Tomatillos, with juice 4 lbs. 131460 Diced Green Chiles 26 oz. 198307 Markon Diced Onions, ¼" cut 1 lb. 219550 Cleaned Cilantro, chopped 8 oz. 439606 GFS® Chicken Base, prepared per package instructions 322164 Chopped Garlic ® 1 lb. 16 flz. 1 ½ oz. 791750 GFS Beef Tri-Tip Sirloin Steak, 6 oz. 108308 GFS Iodized Salt 2 Tbsp. 48 ct. 225037 Trade East® Ground Black Pepper 1 Tbsp. 107891 GFS NT Pan-and-Grill Oil 741050 Organic Bi-Color Shredded Carrots 273945 Trade East Ground Cumin 108308 GFS Iodized Salt To taste 225037 Trade East Ground Black Pepper To taste 219550 Cleaned Cilantro ¾ cup 4 ½ lbs. 1 ½ Tbsp. ½ oz. Preparation Instructions Wash hands. Wash all fresh produce under cool, running water. Drain well. Place the poblano peppers on a heated char grill, broiler or openrange burner. Lightly blacken and char the peppers on all sides. Do not overcook. Place in a steam-table pan to cool. Scrape the charred skin off the peppers using a paring knife. Remove the cores and seeds. Combine the poblano peppers and tomatillos 62 62 NEEXXTT CCO OU URRSSEE // SFPA RL ILN2G0 02 90 0 8 N in a food processor. Pulse to a chunky consistency and transfer to a stainless-steel bowl. Add the diced green chiles, onions, cilantro, chicken stock and garlic and mix thoroughly. Slice each tri-tip steak in half, lengthwise. Season with salt and pepper, then char-grill on both sides. Place the tri-tip steaks in a roasting pan. Ladle the pepper mixture over the steaks and cover tightly. Bake at 350°F for up to 90 minutes or until tender. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Remove from the oven and allow to cool. Place the steak and pepper mixture in separate covered storage containers, label, date and refrigerate until needed, for up to 3 days. CCP: Product’s internal temperature must drop from 135°F to 70°F within 2 hours, and from 70°F to 40°F within an additional 4 hours. CCP: Refrigerate at 41°F, or below. To prepare à la carte: Place 4 pieces of the tri-tip steak in an oiled baking pan and top with 4 oz. of the pepper mixture. Cover tightly with foil and bake at 350°F until heated through. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. In a heated sauté pan, add 1/2 tsp. of the pan-and-grill oil, 3 oz. of the shredded carrots and 1/8 tsp. of cumin. Season with salt and pepper and sauté until heated through. Place the carrots on a heated serving plate and top with the steak and pepper mixture. Garnish with a sprig of cilantro. Costs: Selling Price Profit $13.99 $7.18 Cost per Portion Food Cost $6.81 38% Dinnerware: Oneida Sant' Andrea Undecorated Off-Center Plate, 10 1/4"
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