Yield: 1 serving
Ingredient
8 oz. hanger steak
1 jalapeño
2 cloves garlic
1 bunch cilantro
2 shallots
1 tsp. cumin
1/2 cup olive oil
1 poblano chile, julienned
1 small red onion, julienned
1 cup roasted corn kernels
1 tbsp. olive oil
4 ozs. Sweet Red Pepper-Cilantro Chimichurri (see recipe below)
2 ozs.red wine demi-glace
1 oz. beurre blanc
Procedure:
- Roast and peel peppers.
- Medium-dice peppers and place in mixing bowl.
- Sauté shallots in pomace olive oil until translucent. Add to peppers in mixing bowl.
- Add remaining ingredients to combine.
- Season with salt and pepper.
For the Sweet Red Pepper-Cilantro Chimichurri:
Ingredients:
2 red bell peppers
4 Anaheim peppers
6 shallots, minced
1 bunch cilantro, chopped
1/2 cup sherry vinegar
1/2 cup olive pomace oil
1 cup extra-virgin olive oil
1 cup sherry
1 Tbsp. smoked paprika
to taste kosher salt
to taste grown black pepper
Submitted by Benjamin Lesnick, Executive Chef, Midland (Texas) Country Club