ZESTY SIRLOIN SKEWERS
Yield Portion Size
4 cups |
Pickled red jalapenos, with juice
|
3 cups |
Fresh cilantro, trimmed
|
3 cups |
Extra virgin olive oil
|
2 cups |
Red wine vinegar
|
1 cup |
Fresh flat-leaf parsley, trimmed
|
2 tsp |
Dried oregano
|
4 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
6 cups |
Mexican beer
|
1 cup |
Garlic cloves, peeled, chopped
|
1/4 cup |
Vegetable oil
|
8 tsp |
Adobo seasoning
|
7-1/2 lbs |
Sirloin steak, cut into 3/4-inch cubes
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 50 mg | 5% |
Carbohydrate | 7 g | 2% |
Cholesterol | 86 mg | 28% |
Total Fat | 35 g | 55% |
Iron | 3 mg | 16% |
Potassium | 502 mg | 0% |
Calories | 511 kcal | 26% |
Sodium | 1303 mg | 54% |
Protein | 33 g | 66% |
Polyunsaturated Fat | 4 g | 22% |
Saturated Fat | 6 g | 32% |
Sugars | 1 g | 0% |
Dietary Fiber | 1 g | 3% |
Vitamin C | 6 mg | 11% |
Vitamin A | 692 iu | 14% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make TOMATO GREEN CHILI CHIMICHURRI SAUCE: In a food processor or robot coup, process jalapeños, cilantro, olive oil, red wine vinegar, parsley and oregano for 30 seconds to 1 minute on high, or until sauce is smooth.
-
Step 2
Transfer mixture to a 1-gallon container and stir in RO*TEL® Diced Tomatoes & Green Chilies.
-
Step 3
Refrigerate until service.
-
Step 4
To make SIRLOIN SKEWERS: Combine beer, garlic, vegetable oil and Adobo seasoning in a hotel pan; add beef and toss to coat.
-
Step 5
Marinate in refrigerator for minimum of 4 hours.
-
Step 6
To make ONE PORTION: Thread two (4-1/2-inch) metal skewers each with 3 pieces (2-1/2 ounces) of beef each.
-
Step 7
Grill skewers over high heat for 6 minutes, turning once, or until steak reaches desired doneness.
-
Step 8
Serve skewers on a hot plate drizzled with 2 tablespoons chimichurri sauce and an additional 1/4 cup on the side.
-
Step 9
CHEF'S NOTE: Pair with Mexican lager.
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