C
har-grilled sirloin steak tri-tips, poblano
peppers, tomatillos, green chiles, onions and
garlic are served on a bed of spicy, sautéed bi-color
carrots. Garnish with a sprig of fresh cilantro.
N E X T C O U R S E / FA L L 2 0 0 9
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Carne Asada
Beef Medallions
Ingredients
Yield: 24 servings
Reorder No. Description
Amount
220330
Poblano Peppers
181323
Crushed Tomatillos, with juice
4 lbs.
131460
Diced Green Chiles
26 oz.
198307
Markon Diced Onions, ¼" cut
1 lb.
219550
Cleaned Cilantro, chopped
8 oz.
439606
GFS® Chicken Base, prepared per
package instructions
322164
Chopped Garlic
®
1 lb.
16 flz.
1 ½ oz.
791750
GFS Beef Tri-Tip Sirloin Steak, 6 oz.
108308
GFS Iodized Salt
2 Tbsp.
48 ct.
225037
Trade East® Ground Black Pepper
1 Tbsp.
107891
GFS NT Pan-and-Grill Oil
741050
Organic Bi-Color Shredded Carrots
273945
Trade East Ground Cumin
108308
GFS Iodized Salt
To taste
225037
Trade East Ground Black Pepper
To taste
219550
Cleaned Cilantro
¾ cup
4 ½ lbs.
1 ½ Tbsp.
½ oz.
Preparation Instructions
Wash hands. Wash all fresh produce under cool, running water. Drain well. Place
the poblano peppers on a heated char grill, broiler or openrange burner. Lightly blacken and char the peppers on all sides.
Do not overcook. Place in a steam-table pan to cool. Scrape the
charred skin off the peppers using a paring knife. Remove the
cores and seeds. Combine the poblano peppers and tomatillos
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in a food processor. Pulse to a chunky consistency and transfer to
a stainless-steel bowl. Add the diced green chiles, onions, cilantro,
chicken stock and garlic and mix thoroughly. Slice each tri-tip steak
in half, lengthwise. Season with salt and pepper, then char-grill
on both sides. Place the tri-tip steaks in a roasting pan. Ladle the
pepper mixture over the steaks and cover tightly. Bake at 350°F for
up to 90 minutes or until tender. CCP: Final internal cooking temperature
must reach a minimum of 145°F, held for a minimum of 15 seconds. Remove from
the oven and allow to cool. Place the steak and pepper mixture in
separate covered storage containers, label, date and refrigerate until
needed, for up to 3 days. CCP: Product’s internal temperature must drop from
135°F to 70°F within 2 hours, and from 70°F to 40°F within an additional 4 hours.
CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Place 4 pieces of the tri-tip steak in an oiled baking pan and top
with 4 oz. of the pepper mixture. Cover tightly with foil and bake
at 350°F until heated through. CCP: Final internal cooking temperature must
reach a minimum of 145°F, held for a minimum of 15 seconds. In a heated sauté
pan, add 1/2 tsp. of the pan-and-grill oil, 3 oz. of the shredded
carrots and 1/8 tsp. of cumin. Season with salt and pepper and sauté
until heated through. Place the carrots on a heated serving plate
and top with the steak and pepper mixture. Garnish with a sprig of
cilantro.
Costs:
Selling Price
Profit
$13.99
$7.18
Cost per Portion
Food Cost
$6.81
38%
Dinnerware: Oneida Sant' Andrea Undecorated Off-Center
Plate, 10 1/4"