“Cinco De Tello” April Challenge Winning Recipe

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

Yields 8 servings

  • 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, brown sugar, olive oil, cumin, chili powder, salt, and pepper. Add flank steak; seal bag, and refrigerate for 1 to 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

  • 1 cup orange juice
  • 1 cup water
  • 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.

Orange Couscous Recipe

  • 1 whole pineapple, peeled and diced
  • 1 avocado, 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, avocado, onion, cilantro, 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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