Steak With Green Chile Flautas

Marinated steak with Fire-Roasted Salsa Verde and green chile corn flautas with Smoked Tomato and Wild Chili Salsa


Photo courtesy of Andria Millie

Flautas:

2 ears corn

½ cup white onion

2 jalapeños

canola/coconut oil

4 corn tortillas

½ cup radicchio

½ cup green cabbage

4 tbsp. Cotija cheese

1 lime

2 tbsp. crema

6 sprigs cilantro

pinch cumin

pinch salt

pinch pepper

Cultivo Smoked Tomato and Wild Chili Salsa


Steak Marinade:

3 jalapeños

6 cloves garlic

2 ancho chile

2 guajillo chile

5 chile de árbol

olive oil

1 can beer (lager)

Cultivo Fire-Roasted Salsa Verde


Make the marinade a day in advance. The chiles and garlic will infuse the oil and make for more flavor. This allows you to buy a good-quality but less-expensive cut and make it super juicy and tender.

In a jar, place the julienned jalapeños, garlic cloves, and reconstituted and puréed ancho, guajillo, and chile de árbol. Fill the jar with olive oil and set aside overnight. The next day, pour the mixture over the steak. Add one can of beer and refrigerate overnight.

Start coals on a charcoal grill and allow to come up to high temperature. Cut corn from the cob and set aside. Heat oil in an iron skillet on medium-high. Julienne the jalapeños and white onion and caramelize in a separate pan on low heat. Once the iron skillet is hot, add the corn in single layer. Allow it to brown, and stir. Once the corn is browned, turn temperature down to low and continue to roast. Sprinkle with cumin, salt, and pepper. Turn heat off. Combine caramelized onion, jalapeño, and corn in small mixing bowl and cool in the refrigerator.

Meanwhile, shred the green cabbage and radicchio in small bowl. Squeeze lime, and add salt and pepper. Add Cotija and cilantro. Set aside. (Crema to garnish when plating.) Now that the grill is hot, season the steak with a little salt and pepper on each side and place on the grill. Grill to your preference, according to steak size, grill, and desired temperature. (I recommend a very hot grill for a few minutes on each side, removing it, and allowing it to rest for 10 minutes).

While the steak is resting, fry the flautas in an iron skillet in canola/coconut oil on medium heat. Take out and drain on paper towels.

Slice the steak and spoon a desired amount of Cultivo Fire-Roasted Salsa Verde over the steak. Slice flautas in half and add slaw to top, finishing with crema and a small dish of Cultivo Smoked Tomato and Wild Chili Salsa on the side.

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