Filete de lomo con tomatillo y chile poblano
Raciones
24 raciones de 14 onzas
Compartir
Ingredientes
- 24 ct. Halperns' Hanging Tender Beef Steak, 10 oz.
- sal kosher al gusto
- al gusto: pimienta negra molida de Trade East
- 2 cucharadas soperas de spray antiadherente para sartenes GFS
- 1½ lb. Markon Large Green Pepper, sliced in ½" squares
- 1½ lb. Markon Red Pepper, sliced in ½" squares
- 1½ lb. Yellow Pepper, sliced in ½" squares
- 1½ lb. Vidalia Onion, sliced in ½" squares
- ½ c. Trade East Italian Herb Seasoning
- 13½ lb. Recipe: Horseradish Mashed Potatoes
- 12 oz. Recipe: Dark and Stormy Glaze
- 2¼ lb. Recipe: Tomatillo Poblano Salsa
Preparación de la receta
1. Season a hanger steak with salt and pepper. Spray both sides with cooking spray. Place on a heated char-grill and cook on both sides for 6-8 minutes or to desired doneness. Allow the steak to rest for a short time. Slice widthwise into three equal pieces.
2. Place 2 tsp. of canola oil in a heated, nonstick sauté pan. As soon as the oil begins to smoke, add 1 oz. each of green, red and yellow peppers and onion to the pan. Sprinkle ½ tsp. of Italian seasoning over the vegetables. Season with salt and pepper. Toss over medium-high heat until caramelized and heated through.
3. Using a pastry bag with a plain, medium-size tip, pipe three, 3 oz. towers of warmed horseradish potatoes spaced evenly apart on a heated serving plate. Spoon the peppers and onions evenly between each potato tower. Drizzle ½ oz. of glaze over the top of the peppers and onions.
4. Place a piece of steak on top of each potato tower. Spoon 1½ oz. of salsa in the center of the plate, next to the steak.
