Mix Ancho Chipotle Sauce and fruit juices together in a mixing bowl; and refrigerate.
Heat oil in a large frying pan over medium-low heat; add garlic, onion, ancho, paprika, cumin and salt. Simmer for 3-4 minutes until onion is transparent; set aside to cool. Add to juice mixture to the onion mix to create a marinade. Place sirloin steak strips and marinade in a zip-lock bag. Allow to marinate 2-4 hours refrigerated.
Preheat grill to high.
Remove steak strips from marinade and place strips on a sheet pan lined with paper towels. Discard marinade.
Char onion slices over medium-high heat on the grill, about 3-5 minutes per side. Sear steak strips quickly over high heat, transfer to plate and lightly cover with foil.
Lightly toast the rolls on the grill. Spread both sides of bun generously with Ancho Chipotle sauce. Construct sandwich with charred onion, steak and avocado on the rolls.
Ingredients
1 to 1 1 1/2 lbs Braveheart® Black Angus Beef Top Butt, thinly sliced (1/4 in)
1 cup Hellman’s® Ancho Chipotle Sauce
1/2 cup orange juice
1/2 cup Ascend® Juice, Pineapple
5 Peak Fresh Produce® Garlic, Clove(s), minced
1 small Peak Fresh Produce® Onion(s), Yellow, finely chopped
2 tsp McCormick® Ancho Chili Powder
2 tsp McCormick Culinary® Paprika
2 tsp Roma® Cumin, Ground
2 tsp salt
1 Peak Fresh Produce® Avocado, sliced
1 Peak Fresh Produce® Onion(s), Yellow, sliced in rounds
4 Telera Rolls
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
