Sizzling Jalapeno Steak Skillet
A beef and potato lover's meal-in-one: slices of oven-roasted tri-tip, topped with a flavorful chipotle barbecue sauce, served in an iron skillet over crisp potato wedges and sautéed vegetables. Want to add a little sizzle to your menu mix? Throw in a skillet! These days, skillets are showing up on menus everywhere because they're a fun, promotable presentation with the homemade appeal and value today's customers are looking for. Add a slab of crusty bread or a couple of warm flour tortillas, then stand back and let the sizzling begin. Want to add a little sizzle to your menu mix? Throw in a skillet! These days, skillets are showing up on menus everywhere because they're a fun, promotable presentation with the homemade appeal and value today's customers are looking for. Add a slab of crusty bread or a couple of warm flour tortillas, then stand back and let the sizzling begin.
Yield: 24 servings
|Chipotle Barbecue Sauce:|| |
1. To make Chipotle Barbecue Sauce: In food processor, puree chipotle peppers and honey to form smooth paste.
Add barbecue sauce, tomato sauce and Worcestershire sauce; blend thoroughly. Remove to storage container. Cover and reserve. Yield: 6-1/2 cups.
|Canned chipotle peppers||1/4 cup|
|Smoky barbecue sauce||1 quart|
|Tomato sauce||2 cups|
|Worcestershire sauce||2 tablespoons|
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2. Sprinkle beef roasts with pepper. Roast in 425° oven 35 to 45 minutes, to desired doneness. Let stand; slice to order.
|Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, (IMPS/NAMP 185C, 185D)||9 - 12 pounds|
|Coarsely ground black pepper||1 1/2 tablespoons|
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3. For each serving, to order: In a small skillet, sauté 2 ounces each red and green pepper and 1-1/4 ounces onions in oil until just tender.
Add 1 ounce mushrooms and cook 2 minutes; season with salt and pepper. Portion 6 ounces potato wedges in small serving skillet. Top with vegetable mixture.
Fan 4 to 5 ounces sliced beef over vegetables. Drizzle with 1 tablespoon Chipotle Barbecue Sauce. Serve with additional barbecue sauce, if desired.
Time Saving Solutions: Value-added or marinated portion control steaks may be substituted for Tri-Tip.
|Green bell pepper, sliced into strips||3 pounds|
|Red bell pepper, chopped||3 pounds|
|Onions, sliced into thin wedges||2 pounds|
|Vegetable oil|| as needed|
|Mushrooms, sliced||1 1/2 pounds|
|Salt|| as needed|
|Ground black pepper|| as needed|
|Deep-fried potato wedges, hot||9 pounds|
|Alternate Fresh Beef Cuts:|| |
|Beef Loin, Top Sirloin Butt Steaks, Boneless, (IMPS/NAMP 1184A)|| na|
Nutrition information per serving: 607 calories; 25 g fat(8 g saturated fat; 5 g monounsaturated fat); 100 mg cholesterol; 788 mg sodium; 51 g carbohydrate; 9.3 g fiber; 41 g protein; 16.3 mg niacin; 1.1 mg vitamin B6; 1.9 mg vitamin B12; 4.4 mg iron; 43.9 mg selenium; 6.8 mg zinc; 144.3 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.