YIELD: 24 servings6 qts. prepared mashed potatoes
2 cups shredded sharp cheddar, divided
1¼ cups chopped green onion (green and white parts), divided
24 beef shoulder center (ranch cut) steaks (IMPS/NAMP 1114E), about 9 lbs.
2 Tbsps. kosher salt
2 Tbsps. pepper
6 cups dark, hickory-smoked barbecue sauce, heated
24 cherry tomatoes
1 cup Pop Rocks® candies, variety of flavors
1. Combine potatoes with 1½ cups cheddar and ¾ cup green onion. Cover and reserve warm until ready to use.
2. Per order: Season 1 beef steak with ¼ tsp. salt and ¼ tsp. pepper. Grill to medium-rare to medium. Cut steak into ¾" cubes. Place ¼ cup mashed potatoes in a sundae glass or bowl and top with 1 Tbsp. barbecue sauce. Repeat layering 3 more times. Mound beef cubes on top. Pipe a potato rosette over beef; sprinkle with 1 tsp. cheese and 1 tsp. green onion. Garnish with 1 cherry tomato and Pop Rocks® as desired.
Recipe and photo: Cattlemen's Beef Board and National Cattlemen's Beef Association