“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
Directions:
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
Directions:
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
Directions:
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.