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Santa Fe Steak Asada
 
RecipeBeef Cuts
Santa Fe Steak Asada
A grilled ribeye steak brushed with spicy guajillo chile puree, layered on a bolillo roll with bean dip, guacamole and sour cream. Try this! Signatures - Steak Asada Burrito: Prepare steak as directed; slice thin. Spread warm flour tortilla with bean dip; cover with steak strips and remaining ingredients and roll up. Accompaniments - Pico de Gallo (fresh salsa made from diced tomatoes, red onions and jalapenos) or prepared tomato salsa can be used in place of salsa verde. Try this! Signatures - Steak Asada Burrito: Prepare steak as directed; slice thin. Spread warm flour tortilla with bean dip; cover with steak strips and remaining ingredients and roll up. Accompaniments - Pico de Gallo (fresh salsa made from diced tomatoes, red onions and jalapenos) or prepared tomato salsa can be used in place of salsa verde.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Chile Puree: 
1. To make Chile Puree: Stem and seed chilies. Place in bowl. Cover with boiling water; set aside 30 minutes. Drain, reserving water.

Puree chilies in processor or blender, adding enough reserved water to make smooth puree. Cover and refrigerate. Yield: 1-1/2 cups.
Dried guajillo chilies10
Boiling water2 cups
  
2. Brush each steak with 1 teaspoon Chile Puree.
Beef Ribeye Roll Steaks, 1/2 inch thick (IMPS/NAMP 1112)24
  
3. For each serving, to order: Grill, or over high heat pan-broil, 1 steak to desired doneness. Season with salt and pepper. Spread bottom roll half with 2 tablespoons bean dip; plate.

Top with 1 lettuce leaf, 2 tomato slices, steak and roll top. Serve with 2 tablespoons each guacamole, salsa verde and sour cream.
Salt as needed
Ground black pepper as needed
Mexican rolls (bolillos)24
Kaiser rolls, split, toasted24
Prepared bean dip3 cups
Lettuce24 leaves
Tomato48 slices
Prepared guacamole3 cups
Prepared salsa verde3 cups
Sour cream3 cups


Nutrition information per serving: 768 calories; 22 g fat(9 g saturated fat; 4 g monounsaturated fat); 139 mg cholesterol; 625 mg sodium; 82 g carbohydrate; 5.2 g fiber; 53 g protein; 22.1 mg niacin; 0.9 mg vitamin B6; 2.1 mg vitamin B12; 8.6 mg iron; 45.3 mg selenium; 7.9 mg zinc; 5.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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