Argentinean Carnival T-Bone Steak

Food Service Search Staff

INGREDIENTS:12 Tyson™ Western Cut USDA Choice T-Bone Steak, Ready-to-Cook, 12 oz., frozen

Garlic Achiote Rub:
3/4 cup garlic, fresh minced
3/4 cup orange juice
½ cup achiote paste, prepared according to package directions
¼ cup cumin seeds, toasted, coarse-ground
¼ cup lime juice, fresh
2 Tbsp. kosher salt

Chimichurri Sauce:
1½ cups olive oil
3/4 cup white vinegar
3/4 cup lemon juice, fresh
¼ cup parsley, fresh, minced
¼ cup cilantro, fresh, minced
¼ cup jalapeño peppers, fresh, seeded, minced
¼ cup garlic, fresh, minced
1 Tbsp. crushed red pepper flakes
1 Tbsp. kosher salt
1 Tbsp. black pepper, coarse

Maple Butter:
½ cup butter, melted
½ cup maple syrup
24 cups sweet potatoes, fresh, thin-sliced, cut into strips
as needed, kosher salt
as needed, black pepper, coarse DIRECTIONS:Cover steak tightly and slack in cooler between 32°F and 36°F prior to use.

For Garlic Achiote Rub: Combine ingredients in food processor bowl and pulse for 45 to 60 seconds, or until rub has a coarse-ground consistency. Brush 1 Tbsp. rub evenly over each side of thawed steaks. Cover and hold below 40°F at least 4 hours.

For Chimichurri Sauce: Combine ingredients in food processor bowl and pulse for 1 minute. Transfer to bowl and reserve.

For Maple Butter: Combine ingredients in bowl and whisk to blend. Keep warm. To assemble single serving: Char-grill 1 steak over medium-high heat for 5 to 8 minutes on each side or to desired doneness. Remove from grill and reserve. Deep-fry 2 cups sweet potato strips at 350°F for 2 to 3 minutes or until crisp. Drain and toss with 1 Tbsp. maple butter. Season to taste and portion on plate. Arrange reserved steak over top. Accompany with ¼ cup chimichurri sauce portioned in a ramekin. NUTRITIONAL INFORMATION: SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: TYSON FOODS, INC.