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Add a photoDiced, char-grilled steak is tossed with crispy fries drizzled with burrito sauce, and melted Italian cheeses, then topped with guacamole and fresh cilantro for a shareable appetizer loaded with flavor.
Ingredientes
- Davis Creek Meats USDA Choice Beef Ball-Tip Sizzler (Steaks, 4 oz., 1 ct.)
- Trade East Ancho Chili Seasoning (1 tsp.)
- GFS Pan and Grill Oil (1 oz.)
- GFS Premium Crinkle-Cut Long Fries, ½" (12 oz.)
- Gran Sazón Burrito Sauce (2 oz.)
- Primo Gusto Mozzarella/Provolone Blend Shredded Cheese (2 oz.)
- Sour Cream (1½ oz.)
- Markon Ready-Set-Serve Guacamole Pico de Gallo (1 oz.)
- Markon Cleaned Cilantro (1 tsp.)
Direcciones
- Wash hands
- Place the steak on a cutting board. Cover with a piece of film wrap
- Pound to ⅛" thick with the smooth side of a tenderizing mallet
- Sprinkle each piece with ancho chili seasoning
- Place between parchment paper layers in a covered storage container and refrigerate until needed
- Spread oil over the top of the seasoned side of the steak. Place the oiled side down on a heated char grill or broiler
- Cook to desired doneness and dice into ¼" pieces
- Place frozen fries in a fryer basket, cook 3 to 4 minutes in a heated 350°F deep fryer until golden-brown
- Allow to drain. Season with salt and pepper. Place the french fries on a warm serving plate
- Drizzle burrito sauce over the top of the fries, then add the diced steak and cheese
- Place in a heated 350°F oven until the cheese is melted
- Drizzle sour cream over top of the cheese and fries
- Place the guacamole on top of the fries and sprinkle with cilantro
