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“Cinco De Tello” April Challenge Winning Recipe – Rosen Centre, 98Quarante Tapas & Tequila

Eric’s Challenge: Skirt steak, oranges and chocolate

La Création de Tello: Eric’s Chocolate Ancho Marinated Skirt Steak with Orange, Almonds, Couscous and Pineapple Salsa

Sert 8

Eric’s Chocolate Ancho Marinated Skirt Steak Recipe

Chocolate Ancho Marinated Skirt Steak with Orange couscous and pineapple salsa

1 cup red wine vinegar
¼ cup unsweetened cocoa powder
¼ cup brown sugar
¼ cup olive oil
2 tablespoon ground cumin
1 tablespoon Ancho chili powder
1 tablespoon garlic powder
1 tablespoon salt
Pinch ground black pepper
4 pounds flank steak
In a large re-sealable plastic bag, combine vinegar, cocoa, cassonade, olive oil, cumin, chili powder, salt, and pepper. Add flank steak; seal bag, and refrigerate for 1 à 2 hours or overnight.
Remove steak from marinade and discard marinade. Place steak on the griddle and cook for 6 minutes on each side for a medium-rare. When cooked to desired doneness, remove from the griddle, to a cutting board, and let rest for few minutes. Cut steak across the grain into thin strips. Serve with Pineapple Salsa and garnish with chopped cilantro, if desired.

Orange Couscous Recipe

Ingrédients

1 tasse de jus d'orange
1 tasse d'eau
1 teaspoon ground cumin
10 ounces couscous
¼ cup shredded Parmesan cheese
2 tablespoons oil
2 tablespoons lime juice
2 tablespoons soy sauce
¼ cup chopped cilantro
2 tablespoon fresh basil
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
11 ounces Mandarin oranges, drained
1/4 cup slivered almonds, toasted
In a large saucepan, bring orange juice, water and cumin to a boil. Stir cheese with couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork. Transfer to a large bowl and cool. In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.

Pineapple Salsa Recipe

Ingrédients

1 whole pineapple, peeled and diced
1 avocat, halved, pitted, and flesh diced
¼ cup small diced onions
1 Jalapeno diced and deseeded
¼ cup small dice tomatoes
1/4 cup minced fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon salt
In a medium bowl, combine pineapple, avocat, onion, coriandre, lime juice and salt. Cover and refrigerate for 1 hour.

To assemble dish:
Put the Orange Couscous in the center of the plate with a toasted piece of bread on top. On top of the bread, put the beef and garnish with Pineapple Salsa.

 

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