Sweet & Fiery Denver Steak
Yield: Makes 24 servings
| Cherry Pico de Gallo: | |
Combine cherries, onions, cilantro, jalapeño, as desired, sugar and lime juice; season with salt and pepper.
Yield: 6 cups
* | | Defrosted, pitted, drained and diced frozen sweet cherries* | 1 quart | | Roughly chopped cilantro | 2 cups | | Diced white onions | 2 cups | | Minced jalapeño pepper | 1/3 to 1/2 cup | | Sugar | 3 tablespoons | | Fresh lime juice | 2 tablespoons | | Salt and pepper | As needed | | Chipotle Barbecue Sauce: | |
Bring barbecue sauce and chipotles to a simmer over medium heat in saucepan, whisking frequently. Keep warm or reheat to order.
Yield: about 6 cups
| | Barbecue sauce | 6 cups | | Chipotles in adobo, puréed with their sauce | 1/2 cup | | | |
Per Order: Season 1 steak with salt and pepper; grill to medium rare or desired doneness. Carve into slices; fan onto plate. Toss 1 cup onions in cornstarch to coat lightly. Deep fry until crisp and golden; drain on paper towels. Toss with 1 Tbsp green onions and season with salt; mound alongside steak. Scatter 1/4 cup Cherry Pico de Gallo over steak and garnish with 1 grilled lime half; serve 1/4 cup Chipotle Barbecue Sauce on the side.
| | Beef Chuck, Under Blade, Center Cut Steaks (Denver Cut steak), 6 to 8-ounce portions, cut 1 inch thick (IMPS/NAMP 1116G)* | 24 each | | Salt and pepper | As needed | | Onions, cut into paper-thin rings | 24 cups | | Cornstarch | As needed | | Vegetable oil | As needed | | Julienned green onions, white and light green parts | 1-1/2 cups | | Lime halves, grilled | 24 each |
* Cherry Pico de Gallo is best made same day as service.
* Pitted and diced fresh sweet cherries may be substituted for frozen cherries.
* Top Sirloin Butt Steaks, Semi Center-Cut (IMPS/NAMP 1184A) may be substituted for Denver Cut steaks.
Nutrition information per serving: 691 calories; 37 g fat (12 g saturated fat; 11 g monounsaturated fat); 122 mg cholesterol; 903 mg sodium; 53 g carbohydrate; 4.1 g fiber; 38 g protein; 12.1 mg niacin; 0.6 mg vitamin B6; 4.1 mcg vitamin B12; 4.0 mg iron; 42.0 mcg selenium; 12.4 mg zinc; 120.6 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.
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