Courtesy of the Beef Checkoff (BeefFoodservice.com)
Makes 24 servings
The Margarita Sauce
Makes about 4-1/2 qts.
1-1/2 lbs. shallots, minced
3 c. sugar
2/3 c. tequila
1 c. chopped fresh cilantro
1-1/2 oz. serrano peppers, seeded, chopped
2 T. minced garlic
1 T. ground cumin
4 t. salt
6 c. fresh lime juice
5-1/3 c. fresh lemon juice
Combine all ingredients, except lime and lemon juices, in blender container; puree. Transfer to large bowl; whisk in lime and lemon juices. Cover and refrigerate. Whisk before each use.
The Tumbleweed Salad Mix
Makes about 6 qts.
12 oz. green cabbage, julienned
12 oz. red cabbage, julienned
12 oz. red bell peppers, julienned
12 oz. yellow bell peppers, julienned
6 oz. red onion, thinly sliced
4 oz. green bell peppers, julienned
2 oz. fresh cilantro leaves
Combine ingredients in bowl; toss lightly. Cover and refrigerate.
The Crisp Tortilla Strips
Makes about 6 qts.
2 lbs. corn tortillas, julienned
Canola oil, as needed
Deep-fry tortilla strips in hot (375°F) oil 1 to 3 minutes or until crisp; drain and set aside.
The Steaks
9 lbs. Beef Petite Tender Roasts* (IMPS/NAMP 1114F)
Salt and pepper, as needed
Olive oil, as needed
12 oz. butter
72 lime wedges
Kosher salt, as needed
6 c. pico de gallo
For each serving, to order: Season one whole Petite Tender with salt and pepper. Sear beef on all sides in oil. Finish in 400°F oven 10 to 12 minutes to medium rare to medium doneness. Remove from pan; keep warm. Add ¾ cup Margarita Sauce to pan; reduce to light syrup consistency. Stir in 1 tablespoon butter. Toss 1 cup Tumbleweed Salad Mix with 1 teaspoon oil and 1 teaspoon Margarita Sauce in bowl; season with salt and pepper. Add ¾ cup Crisp Tortilla Strips; toss lightly. Rub plate rim with cut surface of 1 lime wedge; sprinkle moistened rim with kosher salt. Mound salad on one side of plate; sprinkle ¼ cup tortilla strips over salad. Spoon sauce on other side of plate; cut beef into ¾-inch-thick slices and overlap on sauce. Garnish beef with ¼ cup Pico de Gallo and 2 lime wedges.