Braveheart® Chimichurri Strip Steak Brunch Tostada
Braveheart® Chimichurri Strip Steak Brunch Tostada
Directions
- Marinate strip steak for 1-2 hours in chimichurri under refrigeration.
- In a food processor add pinto beans, olive oil, salt, pepper, cotija cheese, garlic, and onion. Puree by pulsing until smooth then reserve.
- Place in a food processor avocado pulp, fire roasted salsa, and lime juice. Puree and reserve.
- Heat frying oil to 350° in deep fryer. Cook corn tortillas for 1-2 minutes until crispy and golden. Drain excess grease form tortillas on a towel after frying.
- Whisk together prepared hollandaise and chipotle puree. Reserve warm.
- Spread a portion of pinto bean puree on each tortilla.
- Char grill marinated skirt to medium rare. Rest and thinly slice against the grain.
- Fan out a portion of sliced skirt on top of bean puree. Top with a dollop of avocado puree.
- Place a warm soft poached egg on top them nape with chipotle hollandaise and garnish with a sprig of cilantro.
Ingredients
- 4 oz Braveheart® Strip Steak
- 3 tbsp Contigo® Chimichurri Sauce
- 2 ea Contigo® Yellow Corn Tortilla
- Brilliance® oil, for frying
- 2 ea Nature's Best Dairy® Egg(s), soft poached
- 1 cup Contigo® Pinto Beans, cooked
- 1 tbsp Peak Fresh Produce® Onion(s), Red, caramelized, small dice
- 1/2 tsp Peak Fresh Produce® Garlic, minced
- 1/4 cup Contigo Cotija Cheese , grated
- 1/8 tsp sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1 1/2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
- 1/2 cup Contigo Avocado Pulp
- 1 tbsp Contigo® Fire Roasted Salsa
- 1/2 tsp Peak Fresh Produce® Lime(s), juice only
- 1 cup West Creek® hollandaise sauce, prepared
- 1 tsp Contigo Chipotle pepper, pureed
- 2 sprigs ea Peak Fresh Produce® Cilantro, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
