Contigo® Ribeye Guajillo
Contigo® Ribeye Guajillo
Directions
- Combine orange juice, garlic, cumin, salt, guajillo chile paste, and adobo rub to create the marinade.
- Marinate steak for a minimum of two hours. Remove from marinade and pat dry.
- Heat grill or cast-iron skillet and grill steak to desired doneness. Reserve and keep warm.
- Assemble plate with mashed yucca, corn and steak. Garnish corn with a sprinkling of crumbled queso fresco.
Ingredients
- 1 cup Rejuv® Orange Juice
- 1 tbsp. Peak Fresh Produce® Garlic, chopped
- 1/2 tsp. Contigo® ground cumin
- 1/2 tsp. West Creek® sea salt kosher
- 1 tbsp. Contigo® Guajillo Chile paste
- 1 tbsp. Contigo® Adobo Rub
- (1) 12 oz. Braveheart® Black Angus Beef Steak(s), Ribeye
- Fire Roasted Corn, (see recipe below)
- Garlic Mashed Yucca, (see recipe below)
Fire Roasted Corn
Directions
- Heat corn in butter over low heat until warm.
- Sprinkle with Contigo queso fresco. Reserve for plating.
Ingredients
- 1 cup Contigo® Mexican Fire Roasted Street Corn
- 1 tsp. Nature's Best Dairy® Butter, Unsalted
- 1 tsp. Contigo® queso fresco
Garlic Mashed Yucca
Directions
- In a small saucepot, cover yucca with water and simmer just until soft.
- Add garlic, butter, half & half, salt and pepper.
- Mix until smooth and reserve.
Ingredients
- 2 cups Contigo® Yucca, IQF, thawed
- 1 tsp. Nature's Best Dairy® Butter, Unsalted
- 1/4 cup Nature's Best Dairy® Cream, Half-and-Half
- 1/2 tsp. Peak Fresh Produce® Garlic, chopped
- 1/8 tsp. West Creek® sea salt kosher
- 1/8 tsp. Magellan® Black Pepper, ground