Steak Azteca

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • To make Marinated Beef:
  • Combine all ingredients, except beef medallions, in large non-reactive container; mix until honey is blended.
  • Add beef and turn to coat.
  • Cover and refrigerate 2 hours.
  • Turn medallions once during marinating.
  • To make Tomatillo Chutney:
  • Saute jalapeno peppers and garlic in oil in non-reactive saucepan until tender.
  • Add remaining ingredients, except cilantro, salt and pepper then bring to a boil.
  • Reduce heat and simmer about 30 minutes or until liquid is syrupy and tomatillos begin to discolor.
  • Cool.
  • Stir in cilantro and season with salt and pepper.
  • Yield: about 2 quarts.
  • To make Mushroom Quesadillas:
  • Spread 2 teaspoon butter on 1 side of each tortilla.
  • Place 1 tortilla, buttered side down, on plastic wrap.
  • Top 1 half with ¼ cup mushrooms and 1 ounce cheese.
  • Fold in half; wrap in plastic.
  • Repeat with remaining ingredients. Refrigerate.
  • Yield: 24 quesadillas.
  • For each serving, to order:
  • On griddle or non-stick pan, cook 1 quesadilla until crisp and golden brown, turning once; cut into 3 wedges.
  • Keep warm.
  • Grill or saute 3 beef medallions to medium rare to medium, turning once.
  • Place ¼ cup chutney near center of plate.
  • Overlap beef medallions on chutney.
  • Add quesadillas wedges.
  • Garnish with watercress.
Advertisement