Ancho Skirt Meat with Chili Pecan Sauce
Ancho Skirt Meat with Chili Pecan Sauce
Directions
- Mix spices together and coat the skirt meat. Allow to rest at room temperature for 15-20 minutes.
- Cook the meat on an open flame grill or griddle to medium.
- Slice against the grain and serve with 2oz of Chili Pecan Sauce.
Ingredients
- 5 lb Braveheart® Black Angus Beef Steak, skirt meat, cleaned and peeled
- 1 tbsp Roma® Black Pepper, Ground
- 2 tbsp ancho chile powder
- 2 tbsp Roma® Cinnamon, Ground
- 1 tbsp cumin, ground
- 1 tsp salt, sea
Chili Pecan Sauce
Directions
- Combine all ingredients except cream in a sauce pan. Boil to reduce by half.
- Transfer to food processor and add cream. Puree and strain.
Ingredients
- 12 oz beef stock
- 1/8 tsp Roma® Black Pepper, Ground
- 3 oz cream, heavy
- 3 Contigo® Pepper(s), Jalapeño, seeded, roasted, diced
- 4 oz pecans
- 1/8 tsp salt, kosher
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
