Montado de Bistec y Chorizo

Grilled sourdough topped with seared skirt steak, chorizo, mojo verde, garlic aioli, and a shishito pepper

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allergies
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Egg
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ingredients
  • Skirt Steak - 2 oz (.5oz +/- variance)
  • Sliced Chorizo Bilbao - 1.5 oz (half piece, sliced on bias into 10 pieces)
  • Sour Dough Slice - 1 ea (2oz)
  • Garlic Aioli - .4 oz (1 tbsp)
  • Mojo verde - 2 tbsp
  • Shishito - 1 ea
  • Maldon - 1/4 tsp
sourcing
PREP recipe 1
PREP recipe 2
PREP recipe 3
PREP recipe 4
procedure
  1. Season the skirt steak with salt and black pepper and sear on the plancha until medium, then let rest before slicing
  2. Sear the chorizo slices on planch until carmelization forms on both sides
  3. Slice the skirt steak on a bias into 5 slices
  4. Toast both sides of sour dough with olive oil on the plancha until golden and crispy.
  5. Top the sour dough with garlic aioli
  6. Shingle the skirt steak and chorizo over the toasted sour dough. it should be layed out - 1 slice skirt, 2 slices chorizo. In order to cover the bread completely
  7. Cut the montado into 3 pieces on a bias
  8. Top with mojo verde down the center of the skirt/chorizo
  9. Finish with a fried shishito and maldon salt
critical control points
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