Southern-Style Sirloin Steak & Fries with Corn & Black Bean Salsa
| Quantity | Description |
|---|---|
| 10 pcs x 8 oz | Quality Selection Top Sirloin Centre Cut AA-AAA |
| 2.2 lbs | Yukon Gold Potatoes |
| 24 oz | Roasted Red Peppers |
| 8 oz | Chipotle Peppers |
| 3 | Fresh Garlic |
| 1 | Cooking Onion |
| 3 C | Bunge Cooking Oil |
| 2 tsp | Club House Black Ground Pepper |
| 3 C | Maple Ridge Fancy Corn |
| 1 C | Primo Black Beans |
| 1/2 C | Red Pepper Diced |
| 1/2 C | Red Onion Diced |
| Bunch | Fresh Cilantro (Coriander) |
| 2 oz | White Vinegar |
| 2 oz | Classico Olive Oil |
| 10 x 2 oz | Fresh Broccoli |
| 5 oz | New Dundee Salted Butter |
| 10 pcs | Extra Large Tomatoes |
| to taste | Windsor Table Salt |
| to taste | Club House Black Ground Pepper |
INSTRUCTIONS
1) In a food processor, blend roasted peppers, chipoltes, garlic, onion, and vegetable oil into a paste and marinade the top sirloins for a minimum of 8 to 12 hours
2) Sauté red peppers and red onion until tender, remove from heat and add the corn, black beans, vinegar, olive oil and coriander; mix well. Add salt and pepper to taste and reserve at room temperature.
3) Julienne Yukon gold potatoes on a Mandolin into matchstick sized fries. Reserve for service.
4) Service: Remove top sirloin from marinade and cook to individual preference. Deep fry the fries until golden brown. Sauté broccoli in butter and season with salt and pepper, season tomatoes and grill until heated through but still firm.
5) Assemble on plate and top with steak and salsa