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
| 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 peppers | 2 each | | Canned whole tomatoes, drained | 56 ounces | | Jalapeño peppers, stemmed | 2 each | | Chopped fresh cilantro | 1/2 cup | | Diced onion | 1/2 cup | | Granulated sugar | 2 teaspoons | | Kosher salt | 1 1/2 teaspoons | | Dried oregano leaves | 1 teaspoon | | Ground cumin | 1 teaspoon | | Black pepper | 1/4 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, rinsed | 1 1/2 pounds | | Sliced white onion | 3/4 cup | | Jalapeño or serrano peppers | 2 each | | Garlic cloves, peeled | 4 each | | Coarsely chopped fresh cilantro | 1/4 cup | | Kosher salt | 3/4 teaspoon | | Ground cumin | 1/4 teaspoon | | Crema: | |
Whisk together crema ingredients. Refrigerate until ready to use.
Yield: 1 1/2 cups | | Sour cream | 3/4 cup | | Mayonnaise | 3/4 cup | | Fresh lime juice | 3 tablespoons | | Refried Beans: | |
Heat bacon fat in sauté pan. Add refried and black beans; heat until warm. Season with salt; keep warm.
Yield: 6 cups | | Bacon fat | 1/2 cup | | Canned refried beans | 4 cups | | Canned black beans, drained and rinsed | 2 cups | | Kosher salt | as needed | | 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, seeded | 12 each | | Kosher salt | 1 1/2 tablespoons | | Granulated sugar | 1 1/2 tablespoons | | Ground cumin | 1 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 cilantro | 1 1/2 cups (3 oz) | | Extra-virgin olive oil | 1 cup | | Toasted pine nuts, coarsely chopped | 1/4 cup | | Minced garlic | 1 teaspoon | | Kosher salt | 1 teaspoon | | Ground black pepper | 1/2 teaspoon | | Painted Steak Spice Rub: | |
Combine rub ingredients. Set aside.
Yield: 1/2 cup. | | Kosher salt | 2 tablespoons | | Garlic powder | 2 tablespoons | | Ground cumin | 2 tablespoons | | Ground black pepper | 2 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.)
Heat 1/4 cup Refried Beans, thinning with water to a “paintable” consistency. Spread beans in center of plate.
Place 2 Tbsp Tomato-Poblano Salsa, 2 Tbsp Tomatillo Salsa, 2 Tbsp Ancho Purée, 2 Tbsp guacamole and 1 Tbsp Cilantro Pesto on plate around refried beans.
Pile 1/2 cup tortilla strips in center of refried beans; place steak on top of tortilla strips. Drizzle with 1 Tbsp Crema; garnish with 5 sprigs cilantro. | | Beef Delmonico steaks, cut 1-inch thick, tied* | 24 (7 to 8 ounces) each | | Prepared guacamole | 3 cups | | Fried corn tortilla strips | 12 cups | | Micro cilantro sprigs | 120 each | | | |
*Beef Delmonico Steaks are cut from the Beef Chuck, Chuck Eye Roll (IMPS/NAMP 116D). These steaks are also known as chuck eye steaks. | | | |
Nutrition information per serving: 765 calories; 46 g fat(14 g saturated fat; 19 g monounsaturated fat); 172 mg cholesterol; 1801 mg sodium; 35 g carbohydrate; 9.9 g fiber; 55 g protein; 11.6 mg niacin; 0.9 mg vitamin B6; 3.7 mg vitamin B12; 8.8 mg iron; 43.5 mg selenium; 16.0 mg zinc; 195.5 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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