FROM THE KITCHEN: Vander Bar Beef Taco with Avocado and Tomato Salad

A favorite selection at our popular street-level eatery, this savory and spicy beef taco combines a New York state of mind with south of the border flair! Take a bit of the Roosevelt home!  Here is the delicious recipe from our very own Chef Rupert Leitner! Download a complete copy of this recipe from this months newsletter at www.teddystelegram.com !

INGREDIENTS
Skirt or Hanger steak, cleaned

Marinade
Lime juice
Soy Sauce
Garlic, minced
Kosher salt
Jalapeno peppers, sliced
Olive oil

Avocado-Tomato Salad
Red Onion minced
Tomato, diced, 1/4 inch
Pickled Jalapenos, minced
Avocado, diced 1/4 inch
Cilantro, chopped
Olive oil
Lime juice
Salt & Pepper

Assembly
Flour Tortilla 6 inch
Frisse
Queso Fresco, crumbled
Pickeld Jalapenos, sliced
Chipotle Sour Cream

METHOD:
Marinade:
In bowl mix all ingredients. Place beef in shallow container and pour marinate over it.
Cover with food film, refrigerate for 3-5 hours

Avocado Tomato Salad
In bowl mix all indredients and refrigerate until needed

Chipotle Sour Cream
Mix 8 oz of sour cream with 2 oz can of chipotle in adobe

Skirt steak
Heat grill, remove steak from marinate and reserve to brush the steak Place on grill and cook to desired temperature. Remove from grill and let rest. Warm Tortilla shells over grill.

Assembly
Slice meat into 1/4 inch thick slices. Put chipotle sour cream on shells, top with beef, avocado-tomato salad Let guest garnish themselves with frisee, queso fresqo,Jalapenos and more chipotle sour cream Fold in half and enjoy.

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