Churrasco Steak Sandwich
Beef Petite Tender seasoned with a chipotle rub, pan-roasted, thinly sliced and layered on a Mexican torta roll with chimichurri mayo, watercress and slow-roasted tomatoes.
Yield: 24 servings
|Chimichurri Mayo:|| |
1. To make Chimichurri Mayo: Combine ingredients in bowl. Cover and refrigerate for at least 2 hours. Yield: about 2 ¼ cups
|Chopped fresh cilantro||1/2 cup|
|Chopped fresh parsley||1/4 cup|
|Extra virgin olive oil||1/4 cup|
|Minced shallot or onion||2 tablespoons|
|Minced garlic||1 teaspoon|
|Dried oregano leaves||1/2 teaspoon|
|Slow-Roasted Tomatoes:|| |
2. To make Slow-Roasted Tomatoes: Heat oven to 350°F. Cut tomatoes lengthwise in half; arrange, cut sides up, in single layer on parchment-lined sheet pan. Season with salt and pepper. Roast for 25 minutes. Reduce oven temperature to 275°F. Roast
for 1 to 1 ¼ hours or until tomatoes are shriveled but still moist. Cut each half into 2 pieces. Yield: 96 pieces
|Plum (Roma) tomatoes:||24 each|
|Salt and pepper|| as needed|
|Chipotle Beef:|| |
3. To make Chipotle Beef: Heat oil in sauté pan until hot. Fry chipotle and ancho peppers 20 seconds per side or until crisp and puffed. Do not burn. Drain on paper towels; cool. Grind peppers in spice grinder.
Combine ground peppers, salt, garlic and oregano in food processor; process to a coarse powder. Rub mixture evenly over beef roasts. Cover and refrigerate for at least 2 hours.
|Canola oil|| as needed|
|Dried chipotle peppers, stemmed, seeded||2 each|
|Dried ancho pepper, stemmed, seeded||1 each|
|Kosher salt||4 teaspoons|
|Garlic cloves||1 ounce|
|Dried oregano leaves||1 tablespoon|
|Beef Petite Tender Roasts* (IMPS/NAMP 1114F)||6 pounds|
| || |
Heat oven to 400° F. Sear beef roasts, as needed, on all sides in oil in a skillet. Finish cooking in oven to medium rare to medium. Cool slightly. Carve into thin slices.
|Olive oil|| as needed|
| || |
4. For each serving, to order: Spread 1 ½ Tbsp. Chimichurri Mayo on cut sides of 1 roll. Layer bottom half with 2 tomato pieces, 3 oz. beef, ¼ cup watercress and 2 additional tomato pieces. Cover with top of roll.
|Mexican tora rolls or Kaiser rolls, split, grilled||24 each|
|Watercress sprigs||6 cups|
Nutrition information per serving: 506 calories; 27 g fat(5 g saturated fat; 6 g monounsaturated fat); 73 mg cholesterol; 809 mg sodium; 34 g carbohydrate; 2.7 g fiber; 29 g protein; 11.1 mg niacin; 0.7 mg vitamin B6; 4.4 mg vitamin B12; 4.6 mg iron; 55.5 mg selenium; 5.2 mg zinc; 105.6 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