PINTXOS DE BISTEC
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
- Top Round/Coulotte - 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 Coulotte
- 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
- THE CUT SIDE OF THE CHORIZO SHOULD LAY FLUSH WITH THE TOP ROUND WHEN PUTTING IT ON THE SKEWER. THIS ENSURES AN EVEN SEAR ACROSS THE SKEWERED CHORIZO AND MEAT.
PACKAGING
Plateware
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