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Steak Azteca
RecipeBeef Cuts
Steak Azteca
Beef Petite Tender medallions steeped in a garlicky honey-lime marindade, grilled and served with a tangy tomatillo-bell pepper chutney and a golden mushroom and cheese quesadilla.
Yield: 24 servings
Marinated Beef: 
1. To make Marinated Beef: Combine all ingredients, except beef medallions, in large non-reactive container; mix until honey is blended. Add beef; turn to coat. Cover and refrigerate 2 hours. Turn medallions once during marinating.
Fresh lime juice1 cup
Canola oil1 cup
Honey1/2 cup
Minced garlic1/4 cup
Reduced-sodium soy sauce1/4 cup
Worcestershire sauce1/4 cup
Minced fresh thyme4 teaspoons
Salt1 tablespoon
Pepper2 teaspoons
Bay leaf, ground1/4 teaspoon
Beef Petite Tender Medallions* cut 1 inch thick (IMPS/NAMP 1114F)9 pounds
Tomatillo Chutney: 
2. To make Tomatillo Chutney: Sauté jalapeño peppers and garlic in oil in non-reactive saucepan until tender. Add remaining ingredients, except cilantro, salt and pepper; bring to a boil. Reduce

heat; simmer about 30 minutes or until liquid is syrupy and tomatillos begin to discolor. Cool. Stir in cilantro; season with salt and pepper. Yield: about 2 quarts
Minced jalapeño or serrano peppers3 - 4 tablespoons
Minced garlic1 tablespoon
Olive oil2 tablespoons
Tomatillos, coarsely chopped3 pounds
Green bell peppers, diced3 cups
Red bell peppers, diced3 cups
Green onions, sliced1 cup
Red wine vinegar1 cup
Frozen corn kernels3/4 cup
Brown sugar1/2 cup
Ground cumin1 1/2 teaspoons
Chopped fresh cilantro3/4 cup
Salt1/2 teaspoon
Pepper as needed
Mushroom Quesadillas: 
3. To make Mushroom Quesadillas: Spread 2 tsp. butter on 1 side of each tortilla. Place 1 tortilla, buttered side down, on plastic wrap. Top 1 half with

¼ cup mushrooms and 1 oz. cheese. Fold in half; wrap in plastic. Repeat with remaining ingredients. Refrigerate. Yield: 24 quesadillas
Butter, softened8 ounces
Flour tortillas (8-to 10-inch)24 each
Mushrooms, sliced sautéed4 pounds raw
Jack cheese, shredded6 cups
4. For each serving, to order: On griddle or non-stick pan, cook 1 quesadilla until crisp and golden brown, turning once; cut into 3 wedges. Keep warm. Grill or sauté 3 beef medallions to medium rare to

medium, turning once. Place ¼ cup chutney near center of plate. Overlap beef medallions on chutney. Add quesadillas wedges. Garnish with watercress.
Watercress sprigs for garnish

Nutrition information per serving: 679 calories; 35 g fat(15 g saturated fat; 11 g monounsaturated fat); 145 mg cholesterol; 877 mg sodium; 44 g carbohydrate; 4.0 g fiber; 47 g protein; 17.5 mg niacin; 1.0 mg vitamin B6; 6.6 mg vitamin B12; 6.1 mg iron; 68.8 mg selenium; 7.6 mg zinc; 163.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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