Ancho and Maple Grilled Beef Skirt Steak Salad

Ancho and Maple Seared Beef Skirt Steak Salad

Boston and Iceberg  Lettuce, Spicy Tomato Vinaigrette, Crispy Shallots and Queso Fresco

 

6 oz beef skirt steak

3 leaves boston lettuce

3 leaves iceberg lettuce

1 shallot, shaved thin, dusted with all purpose flour, seasoned and flash fried

1 oz watercress, for garnish

2 oz tomato vinaigrette

1 oz grated queso fresco

 

Guajillo Marinade for 10# of beef

4 oz soy sauce

4 oz maple syrup, sugarman

8 oz ancho paste

Salt and pepper to taste

 

Tomato Vinaigrette 2 oz per serving

1 ½ c ketchup

1 ½ c red wine vinegar

1 ½ c sugar

½ c honey

1 T salt

1 ½ T  black pepper

2 c olive oil blend

Method:

combine ketchup, vinegar, sugar and honey in mixing bowl and whisk over flame to warm so the sugar dissolves, do not get too hot

whisk oil in slowly

 

Presentation

 

On long rectangle plate, arrange three bibb lettuce leaves with three iceberg lettuce leaves on top.  Grill beef to desired temperature, allow to rest and slice thin.  Place equal parts of beef on top of the three lettuce stacks.  Spoon dressing over top, portion the shallots and cheese equally and garnish with watercress.