Margarita Steak
Pan-seared Petite Tender in a tequila-chile-citrus pan sauce, sliced and served on a salt-rimmed plate with Pico de Gallo salsa and a slaw of crisp tortilla strips, cabbage and sweet peppers.
Yield: 24 servings
| Margarita Sauce: | |
1. To make Margarita Sauce: Combine all ingredients, except lime and lemon juices, in blender container; puree. Transfer to large bowl; whisk in lime and lemon juices. Cover and refrigerate. Whisk before each use. Yield: about 4 ½ quarts. | | Shallots, minced | 1 1/2 pounds | | Sugar | 3 cups | | Tequila | 2 2/3 cups | | Chopped fresh cilantro | 1 cup | | Serrano peppers, seeded, chopped | 1 - 1 1/2oz. ounces | | Minced garlic | 2 tablespoons | | Ground cumin | 1 tablespoon | | Salt | 4 teaspoons | | Fresh lime juice | 6 cups | | Fresh lemon juice | 5 1/3 cups | | Tumbleweed Salad Mix: | |
2. To make Tumbleweed Salad Mix: Combine ingredients in bowl; toss lightly. Cover and refrigerate. Yield: about 6 quarts. | | Green cabbage, julienned | 12 ounces | | Red cabbage, julienned | 12 ounces | | Red bell peppers, julienned | 12 ounces | | Yellow bell peppers, julienned | 12 ounces | | Red onion, thinly sliced | 6 ounces | | Green bell peppers, julienned | 4 ounces | | Fresh cilantro leaves | 2 ounces | | Crisp Tortilla Strips: | |
3. To make Crisp Tortilla Strips: Deep-fry tortilla strips in hot (375°F) oil 1 to 3 minutes or until crisp; drain and set aside. Yield: about 6 quarts | | Corn tortillas, julienned | 2 pounds | | Canola oil | as needed | | | |
4. For each serving, to order: Season one whole Petite Tender with salt and pepper. Sear beef on all sides in oil. Finish in 400°F oven 10 to 12 minutes to medium rare to medium doneness. Remove from pan; keep warm. Add ¾ cup Margarita Sauce to pan; reduce to light syrup consistency. Stir in 1 Tbsp. butter. Toss 1 cup Tumbleweed Salad Mix with 1 tsp. oil and 1 tsp. Margarita Sauce in bowl; season with salt and pepper. Add ¾ cup Crisp Tortilla Strips; toss lightly. Rub plate rim with cut surface of 1 lime wedge; sprinkle moistened rim with kosher salt. Mound salad on one side of plate; sprinkle ¼ cup tortilla strips over salad. Spoon sauce on other side of plate; cut beef into ¾-inch-thick slices and overlap on sauce. Garnish beef with ¼ cup Pico de Gallo and 2 lime wedges.
| | Beef Petite Tender Roasts* (IMPS/NAMP 1114F) | 9 pounds | | Salt and pepper | as needed | | Olive oil | as needed | | Butter | 12 ounces | | Lime wedges | 72 each | | Kosher salt | as needed | | Pico de Gallo (recipe follows) | 6 cups |
Nutrition information per serving: 761 calories; 34 g fat(13 g saturated fat; 16 g monounsaturated fat); 130 mg cholesterol; 631 mg sodium; 63 g carbohydrate; 5.2 g fiber; 38 g protein; 12.3 mg niacin; 1.2 mg vitamin B6; 6.6 mg vitamin B12; 4.9 mg iron; 50.5 mg selenium; 7.5 mg zinc; 157.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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