Steak Skewers
Marinated sirloin, smokey Bilbao chorizo, piparra pepper, roasted tomato, mojo verde
Server Description
Our picanha acts as the base of this dish, paired with our semi-cured smokey chorizo from Bilbao, Spain. We add roasted tomato for sweetness and finish everything off with our tangy Mojo Verde to brighten the dish. Its garnished with Piparra peppers, a pickled pepper from the Basque region, adding a touch of heat to the dish
pronunciation
PEEN CHOES - DAY - BEE STEAK
runner description
PINTXOS DE BISTEC (Steak Skewers)
Line up notes
allergies
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ingredients
- Picanha - 2 oz (4- 1/2oz portions, no fat cap)
- Bilbao chorizo - 60 grams (6- 10gram portions)
- Cherry Tomato - 2 ea
- Kosher salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Piparra - 2 ea
- Mojo Verde - 1 oz fl
sourcing
procedure
- Cut the fat cap off of the picanha
- Build the skewer starting with chorizo, then steak, then chorizo, then steak, then chorizo and finish with a grape tomato (3 chorizo, 2 steak, 1 tomato on each skewer)
- Cook the skewer on the plancha until the meat reaches medium rare. Ensure a good sear on both side
- Serve on a long plate
- Garnish with piparra pepper and mojo verde
critical control points
PACKAGING
Plateware