Contigo® Carne Asada
Directions
- Puree jalapeno, sour cream, mayonnaise, and lime juice for aioli. Reserve for plating.
- Toss skirt steak in chimichurri sauce and allow to marinade overnight.
- Heat oil in sauté pan over medium high heat. Add marinated skirt steak and cook to desired degree of doneness.
- Place skirt on plate and streak with jalapeno aioli.
Ingredients
- 2 lb Contigo® skirt meat
- 1 cup Contigo® Chimichurri Sauce
- 2 tbsp Roma® Oil, Olive
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 4 Peak Fresh Produce® Jalapeño Pepper(s), roasted, seeded and peeled
- 1 cup West Creek® Mayonnaise
- 2 tbsp Nature's Best Dairy® Sour Cream
- 1 Peak Fresh Produce® Lime(s), juice only
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
