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Yield: 18 Servings
Suggested Menu Price: $6.25
Total Food Cost Per Serving: $2.21
Gross Profit Per Portion: $4.04
Food Cost Percent: 35.36
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| Thinly sliced grilled flank steak, piled on a torta roll with Venezuelan Guasacaca Sauce (a creamy blend of guacamole, jalapeno, garlic and lemon). |
| Ingredients |
| Step #1 (Marinade) |
| Garlic, chopped |
1 oz |
| Lime Juice |
6 fl oz |
| Black Pepper, ground |
4 tsp |
| Salt |
2 tsp |
| Cumin, ground |
2 tbsp |
| Oregano, dry (Mexican preferred) |
2 tbsp |
| Olive Oil |
6 fl oz |
| Beef Flank Steak |
4 lbs |
| Step #2 (Guasacaca Sauce) |
| Jalapeno Pepper, seeded |
1 oz |
| Garlic |
1/2 oz |
| Cilantro |
1 oz |
| Salt |
1/2 tsp |
| Lemon Juice |
4 fl. oz |
| Olive Oil |
2 fl oz |
| Supreme Avocado Pulp |
1 lb |
| Step #3 |
| Olive Oil |
1 fl oz |
| RoastWorks Flame-Roasted Red Peppers |
32 oz |
| Romaine Leaves, small, whole |
18 each |
| Torta Rolls |
18 each |
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| Recipe Method |
Step #1
Whisk all of the Marinade ingredients together.
Place the flank steak in a plastic bag with the marinade. Seal the bag and marinate the meat for several hours, or overnight, in the refrigerator.
Step #2
In a food processor, puree the jalapeno, garlic, cilantro and salt as much as possible.
Add the lemon juice and olive oil.
Add the Simplot Avocado Pulp and puree until smooth.
Place sauce in a squeeze bottle and reserve for service.
Step #3
Grill the flank steak until medium-rare. Let rest, slice very thin on the bias. Reserve.
Saute the Flame-Roasted Red Peppers in olive oil over medium-high heat until heated through and reserve for service.
To assemble each sandwich; place a lettuce leaf to fit on the bottom half of the torta roll.
Top with 3 oz. of the grilled flank steak, then 1 1/2 oz. of the peppers.
Drizzle the top with 1 fl. oz. the Guasacaca Sauce and finish with the top half of the torta roll. |
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