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Adobo-Marinated Grilled Sirloin with Tomatillo Salad, 3-Chile Reduction and Poblano Pepper Puree
Makes 2 Servings
*1 tbls. lard
*2 cloves garlic, minced
*5 ancho chiles, seeded, soaked and pureed fine
*3 guajillo peppers, seeded, soaked and pureed fine
*2 Mexican cinnamon, toasted and ground
*5 cloves, toasted and ground
*5 black peppercorns, toasted and ground
*1 tsp. cumin seeds, toasted and ground
*1 tsp. oregano, chopped
*1 tsp. thyme, chopped
*5 allspice, toasted and ground
*1 tbls. sugar
*2 bay leaves
*1 cup cider vinegar
*Salt to taste
*2 21-day aged 10-oz. sirloin steaks
*Marinated Tomatillo Salad
*3-Chile Reduction
*Poblano Pepper Puree
1In a rondeaux or stockpot, heat the lard. Add garlic and cook until browned. Add all spices and saute for 5 minutes. Add sugar, bay leaves and cider vinegar, cook for 5 minutes and then remove from heat. Remove bay leaves.
2Use a blender to process to puree. Taste and adjust the seasoning using sugar and salt as required. Cool this mixture.
3Marinate steaks in adobo up to or 30 minutes before grilling.
4Grill steaks at a high heat for 1 minute on each side. Continue to cook at lower temperature for 3 minutes on each side. Let steaks rest for 3 minutes, then slice thin.
5Serve over Marinated Tomatillo Salad. Drizzle with 3-Chile Reduction on plate and dot with Poblano Pepper Puree.
Executive Chef Jose Garces of Alma de Cuba and El Vez, Philadelphia, PA