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
