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Margarita Steak
RecipeBeef Cuts
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, minced1 1/2 pounds
Sugar3 cups
Tequila2 2/3 cups
Chopped fresh cilantro1 cup
Serrano peppers, seeded, chopped1 - 1 1/2oz. ounces
Minced garlic2 tablespoons
Ground cumin1 tablespoon
Salt4 teaspoons
Fresh lime juice6 cups
Fresh lemon juice5 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, julienned12 ounces
Red cabbage, julienned12 ounces
Red bell peppers, julienned12 ounces
Yellow bell peppers, julienned12 ounces
Red onion, thinly sliced6 ounces
Green bell peppers, julienned4 ounces
Fresh cilantro leaves2 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, julienned2 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
Butter12 ounces
Lime wedges72 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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