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Adobo-Marinated Grilled Sirloin with Tomatillo Salad, 3-Chile Reduction and Poblano Pepper Puree
Ingredients
| * | 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 |
Instructions
| 1 | In 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. |
| 2 | Use a blender to process to puree. Taste and adjust the seasoning using sugar and salt as required. Cool this mixture. |
| 3 | Marinate steaks in adobo up to or 30 minutes before grilling. |
| 4 | Grill 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. |
| 5 | Serve over Marinated Tomatillo Salad. Drizzle with 3-Chile Reduction on plate and dot with Poblano Pepper Puree. |
Source
Executive Chef Jose Garces of Alma de Cuba and El Vez, Philadelphia, PA