Steak Tip Salpicón

RECIPE
2504
Steak Tip Salpicón
with purple potato salad
I NGREDIENTS
¾ Pound Small Purple Potatoes SCRUBBED
8
1
4
3
1
3
1
2
2
1
1/2
Ounces Steak Tips
Clove Garlic PEELED
Radishes SLICED
Ounces Mesclun Greens
Bunch Cilantro CHOPPED
Scallions THINLY SLICED
Lime SEEDED AND QUARTERED
Ounces Queso Fresco CRUMBLED
Tablespoons Sherry Vinegar
Teaspoon Chili Powder ADD AS DESIRED
Teaspoon Ground Cumin
Recipes may require salt and pepper, olive oil & water.
Have these on hand; we’ll provide the rest.
MAKES
35
MIN
2 servings
EQUIPMENT
INSTRUCTIONS
LARGE POT
LARGE SKILLET
SMALL BOWL
MEDIUM BOWL
LARGE BOWL
Prior to cooking, read all instructions. Wash all produce and prepare ingredients as listed on the front of this card.
1
2
3
4
Cook the Potatoes
Marinate the Meat
Make the Vinaigrette
Cook the Beef
Place potatoes in large pot, cover with
water, and bring to boil over high heat.
While potatoes cook, cut steak into bite
size pieces.
Heat 2 tbsp olive oil in large skillet over
medium-high heat.
Cook until tender when pierced with a
fork, 15-20 minutes, depending on size
of potatoes. Drain and rinse under cold
water.
Mince garlic. Using flat side of the blade,
smash garlic with a pinch of salt to make
a paste.
Whisk sherry vinegar, 1 tbsp olive oil,
cumin, and salt and pepper in small
bowl. Set aside.
When cool enough to handle, cut into
quarters.
Mix juice of 1/4 lime, chili powder as
desired, and garlic paste in small bowl.
Rub mixture onto all sides of steak. Set
aside.
Add even layer of beef. (Be sure not to
overcrowd pan. You may have to work
in batches.)
Cook until browned, about 2 minutes.
Turn and brown other side, about 1-2
minutes. Place cooked beef in medium
bowl.
QUICK TIPS
When making the garlic paste, alternate
between mincing and smashing the garlic
and salt until they are well incorporated.
5
6
Compose the Salad
Plate the Dish
Take half the vinaigrette and add to
bowl with beef. Toss to coat.
Divide salad between two plates. Divide
steak tips between two plates, placing
on top of salad.
Add potatoes, radishes, scallions,
cilantro, mesclun greens, and queso
fresco, to large bowl with remaining
vinaigrette. Toss gently to coat.
Our steak tips are cooked to a tender
medium (pink center), but feel free to cook
them to your desired degree of doneness.
Remember, meat should “rest” after cooking,
and will continue to cook a little further
through a stage called “residual cooking.”
Serve with remaining lime quarters.
Enjoy!
for recipe instructions and more, visit www.pantrystores.com