Grilled Flatiron of Beef with a Roasted Corn and Black Bean Salsa and Ancho Chipotle Sauce
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | Flatiron steak ,6 oz. each | |
| 20.00 | oz | HELLMANN'S® REAL ANCHO CHIPOTLE SAUCE 12 / 16 OZ POUCHES 12 x 16 OZ |
| SALSA: | ||
| 2.00 | whole | Pepper, jalepeno , small dice |
| 4.00 | oz | Bell pepper, red , small dice |
| 4.00 | oz | Bell pepper, green , small dice |
| 2.00 | oz | Oil |
| 20.00 | oz | Black beans , cooked |
| 2.00 | oz | Red wine vinegar |
| 0.25 | cup | Cilantro , chopped |
| Kosher salt and black pepper to taste | ||
| BROWN SAUCE: | ||
| 1.00 | qt | Knorr Demi-Glace Sauce Mix 4 x 28 OZ |
| Prepared | ||
| 1.00 | cup | Red wine |
| 4.00 | x | Thyme , sprigs |
| 20.00 | Peppercorns, black , cracked |
Preparation
1. Salsa: Roast corn in the husk - then peel and cut off cob. Saute peppers in oil. Add corn and beans. Finish with the herbs. Season.
2. Brown Sauce: Reduce wine with thyme and peppercorns - add prepared demi glace and simmer 15 minutes. Strain.
3. Grill steak to medium rare - let rest. Slice and serve over salsa with brown sauce around and ancho chipotle sauce drizzled over.
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