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Painted Steak
 
RecipeBeef Cuts
Painted Steak
It stands tall and stands up to the all the biggest, brightest and hottest flavors, from tomatillo salsa and ancho chiles to cilantro pesto and guacamole. It has elegance, eye appeal, and, most of all, it eats like a million bucks. Meet the new Delmonico. Now appealing to palates everywhere.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Tomato Poblano Salsa: 
Roast, stem and seed poblano peppers but do not peel; chop coarsely. Place in blender container with remaining ingredients. Cover; process just until chunky. Refrigerate, covered, until ready to use.

Yield: 4 cups
Poblano peppers2 each
Canned whole tomatoes, drained56 ounces
Jalapeño peppers, stemmed2 each
Chopped fresh cilantro1/2 cup
Diced onion1/2 cup
Granulated sugar2 teaspoons
Kosher salt1 1/2 teaspoons
Dried oregano leaves1 teaspoon
Ground cumin1 teaspoon
Black pepper1/4 teaspoon
Tomatillo Salsa: 
Combine tomatillos, onion, jalapeño peppers and garlic in saucepan. Cover with water by 1/4 inch; bring to a boil. Reduce heat; simmer until tomatillos lose their bright color. Drain, reserving cooking liquid.

Place drained tomatillo mixture in blender container with cilantro, salt and cumin. Cover; process until puréed, adding reserved cooking liquid if too thick. Refrigerate, covered, until ready to use.

Yield: 3 cups
Tomatillos, peeled, rinsed1 1/2 pounds
Sliced white onion3/4 cup
Jalapeño or serrano peppers2 each
Garlic cloves, peeled4 each
Coarsely chopped fresh cilantro1/4 cup
Kosher salt3/4 teaspoon
Ground cumin1/4 teaspoon
Crema: 
Whisk together crema ingredients. Refrigerate until ready to use.

Yield: 1 1/2 cups
Sour cream3/4 cup
Mayonnaise3/4 cup
Fresh lime juice3 tablespoons
Ancho Purée: 
Lightly toast chiles in dry skillet or over flame. Place chiles in bowl; cover with boiling water by at least 1/4 inch. Let steep 30 minutes or until softened; drain, reserving soaking liquid.

Place chiles and remaining ingredients in blender container. Cover; process until puréed, adding enough reserved soaking liquid to form a smooth sauce consistency. Refrigerate, covered, until ready to use.

Yield: 3 cups
Dried ancho chiles, stemmed, seeded12 each
Kosher salt1 1/2 tablespoons
Granulated sugar1 1/2 tablespoons
Ground cumin1 teaspoon
Cilantro Pesto: 
Place pesto ingredients in food processor container. Cover; pulse until a coarse purée. Do not puree until completely smooth. Refrigerate, covered, until ready to use.

Yield: 1 1/2 cups
Fresh cilantro1 1/2 cups (3 oz)
Extra-virgin olive oil1 cup
Toasted pine nuts, coarsely chopped1/4 cup
Minced garlic1 teaspoon
Kosher salt1 teaspoon
Ground black pepper1/2 teaspoon
Painted Steak Spice Rub: 
Combine rub ingredients. Set aside.

Yield: 1/2 cup.
Kosher salt2 tablespoons
Garlic powder2 tablespoons
Ground cumin2 tablespoons
Ground black pepper2 tablespoons
  
Per Order:

Press about 1 teaspoon spice rub evenly onto 1 beef steak. Grill steaks to medium rare to medium doneness. (Let steak stand a few minutes before removing string.)

Place steak on serving plate. Place 2 Tbsp Tomato-Poblano Salsa, 2 Tbsp Tomatillo Salsa, 2 Tbsp Ancho Purée and 1 Tbsp Cilantro Pesto in small bowls around steak or on plate. Garnish with 1/2 cup tortilla strips and drizzle with 1 Tbsp Crema. Garnish with 5 sprigs cilantro.
Beef Delmonico steaks, cut 1-inch thick, tied*24 (7 to 8 ounces) each
Fried corn tortilla strips12 cups
Micro cilantro sprigs120 each


Nutrition information per serving: 632 calories; 38 g fat (10 g saturated fat; 16 g monounsaturated fat); 163 mg cholesterol; 1400 mg sodium; 23 g carbohydrate; 5.6 g fiber; 50 g protein; 10.8 mg niacin; 0.9 mg vitamin B6; 3.7 mcg vitamin B12; 7.8 mg iron; 40.9 mcg selenium; 15.7 mg zinc; 184.5 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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