Scottsdale Double Stuffed Relleno Steak with Grilled Mangoes and Pico de Gallo
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Time
prep 0:45
total 1:00
Ingredients
Steak Relleno
| 1 cup | of 1/4 inch cubed smoked slab bacon | | 6 cloves | garlic, minced | | 1/2 bunch | cilantro, chopped | | 8 | cage roasted poblano peppers, skinned | | 2 cups | shredded fresh Oaxaca Cheese (can substitute Mozzarella) | | 2 cups | soft goat cheese, crumbled | | 2-1/2 lb. | brisket trimmed of any external fat, butterflied and pounded so it lies evenly flat | | 1 tbsp. | Olive oil | | Freashly toasted and ground cumin & toast smoked paprika | | Salt and Pepper |
Grilled Mangoes
| 8 | mangoes just ripe or | | 8 | per mango | | 3 tbsp. | olive oil | | 1 tbsp. | paprika |
Pico de Gallo
| 1 | red onion, 1/4 inch dice | | 2 lbs. | Roma tomatoes, diced 1/4 inch | | 2 | jalapeños, chopped | | 1 bunch | rough chopped cilantro leaves | | 1 tbsp. | honey | | Juice of one lime | | 1/4 cup | rice vinegar | | 1/4 cup | olive oil | | Salt and pepper |
Assembly
| Olive oil | | 8 | freshly made flour tortillas | | 1 bunch | cilantro sprigs |
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Instructions
The Steak:
In a medium sauté pan, over a medium heat, cook the bacon until it has browned and given up most of fat. Drain the pan of all excess grease except one tablespoon. Toss in the garlic and cook for three minutes and at the last minute add the chopped cilantro and set aside to let cool to room temperature, then mix in the Oaxaca and goat cheese.
Next take your poblanos that have been roasted and peel and remove the stem. Next make a vertical cut on one side of the pepper that extends from the bottom of the pepper to the stem and remove as many seeds as possible from the inside of the pepper. Then stuff the peppers with an equal proportion of the bacon/garlic/cheese mixture but not bulging with filling. If there is left over, there is left over. Do not skewer the pepper closed either.
Take the butterflied round steak and evenly arrange the stuffed pepper across and roll the steak up like a long tube and truss with butchers twine. Rub about a tablespoon of oil on the outside of the rolled up steak, season with salt and pepper, the cumin and paprika; to taste. Grill about 40-48 minutes over a medium- low heat (about 400F) until an internal temperature of 160 is reached quarter turning every 10-12 minutes to evenly grill on each side. Let rest for 10 minutes before slicing into medallions.
Grilled Mangoes:
In a large bowl, toss together the mango slices, olive oil, and paprika until evenly coated. Scrape down your grill grates. Place the mangos on the hot grill over a medium high heat and grill for about a 1-2 minutes per side or until char marks appear on the mango. Remove from the grill as they are done.
Pico de Gallo:
Combine the ingredients above and season with salt and pepper to taste. Let marinade in the refrigerator for 30 minutes- 1 hour before serving.
Assembly:
Brush each side of the tortillas with a little olive oil, then, place the tortillas on the grill and lightly toast each side till grill mark appear. Then to assemble the dish, place several slices of the grilled mangos on the bottom of the plate, place one of the steak medallions on top of the mangos, and top with a spoonful of the Pico de Gillo. Serve with the grilled tortillas on the side and garnish the plate with a few sprigs of cilantro.
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