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Painted Desert Steak with Four-Pepper Salsa
 
RecipeBeef Cuts
Painted Desert Steak with Four-Pepper Salsa
Marinated knuckle steaks grilled, sliced and served chilled in flour tortillas with Four-Pepper Salsa.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. Score beef steaks in grid pattern on both sides.
Round, Sirloin Tip (Knuckle) Steak ( IMPS/NAMP 1167)6 pounds
Marinade: 
2. Combine cilantro, mustard, lime juice and pepper in bowl; mix well. Stir oil into mustard mixture and combine well. Spread marinade mixture evenly on both sides of steaks. Cover and refrigerate at least 2 hours.

3. Grill marinated steaks to rare; chill.
Cilantro, chopped3 cups
Dijon-style mustard3/4 cup
Lime juice1/2 cup
Cracked black pepper6 tablespoons
Peanut oil1 1/4 cups
Vegetable oil1 1/4 cups
Four-Pepper Salsa: 
4. Combine peppers (using 1 cup of each), green onions, cilantro, wine and vinegar. Cover and refrigerate at least one hour.
Red, green, yellow and poblano peppers, diced4 cups
Green onions, chopped1 cup
Cilantro, chopped1/2 cup
Dry red wine1/2 cup
Cider vinegar1/4 cup
  
5. Slice chilled steak across grain into 1/4-inch strips.

6. For each serving: Divide 3 ounces steak onto 2 tortillas; top each with salsa. Roll up tortillas and serve.

FOR SERVICE: Slice chilled steak across the grain into 1/4-inch strips. Place 3 ounces steak per serving in micro/oven container with lid and 2-1/2 tablespoons salsa mixture (in separate, covered condiment cup).

If desired, beef can be reheated in 350°F oven (covered) for 15 to 20 minutes or in microwave on full power for 30 seconds. Accompany with 2 flour tortillas (wrapped in film).

Heat wrapped tortillas in microwave for 10 seconds on full power. Place steak strips on tortillas with salsa, roll up and serve.
Flour tortillas, 10-inch48


Nutrition information per serving: 700 calories; 26 g fat(6 g saturated fat; 10 g monounsaturated fat); 63 mg cholesterol; 1100 mg sodium; 77 g carbohydrate; 4.2 g fiber; 35 g protein; 14.6 mg niacin; 0.5 mg vitamin B6; 1.3 mg vitamin B12; 7.0 mg iron; 61.1 mg selenium; 4.9 mg zinc; 102.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline
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