El Restaurante Mexicano
March-April 2006


Appetizer appeal

Recipe courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
Articles & Recipes
Recipe Index
2007 | 2006

2005 | 2004
2003 | 2002
2001 | 2000

Free subscription
to food service professionals

U.S. restaurant equipment and supply sources

Google search

Margarita Steak

Serves 24

• 9 lbs. Beef Petite Tender Roasts (appr. 6 oz. per roast)
• Salt and pepper, as needed
• Olive oil, as needed
• 12 oz. butter
• 72 lime wedges
• Kosher salt, as needed
• Margarita Sauce
• Tumbleweed Salad
• Pico de Gallo

The margarita sauce

Makes 4½ qts.

• 1½ lbs. shallots, minced
• 3 c. sugar
• 2-2/3 c. tequila
• 1 c. chopped fresh cilantro
• 1½ oz. serrano peppers, seeded, chopped
• 2 T. minced garlic
• 1 T. ground cumin
• 4 t. salt
• 6 c. fresh lime juice
• 5-1/3 c. fresh lemon juice

Combine all ingredients, except lime and lemon juices, in blender container; puree. Transfer to large bowl; whisk in lime and lemon juices.

Cover and refrigerate. Whisk before each use.

The tumbleweed salad mix

Makes 6 qts.

• 12 oz. green cabbage, julienned
• 12 oz. red cabbage, julienned
• 12 oz. red bell peppers, julienned
• 12 oz. yellow bell peppers, julienned
• 6 oz. red onion, thinly sliced
• 4 oz. green bell peppers, julienned
• 2 oz. fresh cilantro leaves

Combine ingredients in bowl; toss lightly. Cover and refrigerate.

The crisp tortilla strips

Makes 6 qts.

• 2 lbs. corn tortillas, julienned
• Canola oil, as needed

Deep-fry tortilla strips in hot oil 1 to 3 min. or until crisp; drain; set aside.

The pico de gallo

Makes 6 cups

• 2 lbs. tomatoes, diced
• 4 oz. onions, minced
• 2 oz. fresh cilantro, coursely chopped
• 2 T. jalapeño peppers, minced
• 1½ t. salt
• ¼ t. pepper

Combine all ingredients; set aside.

For each serving (made to order): Season one whole Petite Tender with salt and pepper. Sear beef on all sides in oil.

Finish in 400 degree F oven 10 to 12 minutes to medium rare to medium doneness. Remove from pan; keep warm. Add ¾ cup Margarita Sauce to pan; reduce to light syrup consistency. Stir in 1 tablespoon butter. Toss 1 cup Tumbleweed Salad Mix with 1 teaspoon oil and 1 teaspoon Margarita Sauce in bowl; season with salt and pepper. Add ¾ cup Crisp Tortilla Strips; toss lightly.

Rub plate rim with lime wedge; sprinkle moistened rim with kosher salt. Mound salad on 1 side of plate; sprinkle with ¼ c. tortilla strips. Spoon sauce on other side of plate; cut beef into ¾-in.-thick slices and overlap on sauce. Garnish with ¼ c. Pico de Gallo and 2 lime wedges.