INGREDIENTS:FOR THE ADOBO RUB: ¼ cupbrown sugar, lightly packed 3 Tbsps.chili powder 4 tsps.chili flakes 4 tsps.lemon pepper 4 tsps.thyme, dried 4 tsps.granulated sugar FOR THE POBLANO CREAM: 3 lbs.poblano peppers 8 cupsheavy cream as neededsalt FOR THE SOFRITO: ¼ cupolive oil 12 ozgreen bell peppers, diced 12 ozred bell peppers, diced 12 ozyellow bell peppers, diced 3 Tbsps.green onions, chopped 8 ozjalapeños, minced 2 ozgarlic, chopped 1 lb., 6 ozblack beans, cooked or canned 1 lb., 6 ozroasted corn kernels 4 oztomatoes, seeded and diced 22/3 Tbsps. adobo rub (see above) FOR THE MEAT: 7½ lbs.beef flank steak (sepa-rated into 5-oz. portions) as neededolive oil 6 lbs.penne pasta 1 cupcilantro, chopped as needed manchego cheese 48 eachcilantro sprigs 48 eachfried plantain stripsDIRECTIONS:1. FOR THE ADOBO RUB: In a spice grinder, combine all ingredients for the adobo rub (brown sugar through granulated sugar). Pulse to a coarse powder. (Yield: 3/4 cup) 2. FOR THE POBLANO CREAM: Roast the poblano peppers; peel and seed. Simmer cream until reduced to 4 cups. In a blender, puree peppers with cream and season with salt. (Yield: 6 cups) 3. FOR THE SOFRITO: In a sauté pan, heat oil. Over low heat, cook bell peppers, green onions, jalapeños and garlic, stirring occasionally, until soft but not brown. Stir in beans, corn, tomatoes and 2-2/3 Tbsps. of adobo rub. 4. PER ORDER: Season 5 ozs. of beef with 1 tsp. adobo rub. In a sauté pan, heat oil; sear beef on both sides. Finish in 400ºF oven 10 to 12 minutes for medium-rare to medium doneness; let beef rest 3 to 4 minutes. Cook 4 ozs. pasta per serving until al dente. Over low heat, toss pasta, ½ cup sofrito, ¼ cup poblano cream and 2 tsps. chopped cilantro. Cut beef across grain into ½-in. slices. Mound pasta in shallow bowl; fan beef around pasta. Shave cheese onto pasta; garnish with 2 sprigs cilantro and 2 plantain strips. NUTRITIONAL INFORMATION: SERVINGS:24 servings From:Recipe from National Cattlemen’s Beef Association PHOTO CREDIT:Photo Credit:
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