YIELD: 24 servings
FOR THE ADOBO RUB:
1/4 cup brown 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 cups heavy cream
as needed salt
FOR THE SOFRITO:
1/4 cup olive oil
12 oz green bell peppers, diced
12 oz red bell peppers, diced
12 oz yellow bell peppers, diced
3 Tbsps. green onions, chopped
8 oz jalapeños, minced
2 oz garlic, chopped
1 lb., 6 oz black beans, cooked or canned
1 lb., 6 oz roasted corn kernels
4 oz tomatoes, seeded and diced
22/3 Tbsps. adobo rub (see above)
FOR THE MEAT:
71/2 lbs. beef flank steak ( separated into 5-oz. portions)
as needed olive oil
6 lbs. penne pasta
1 cup cilantro, chopped
as needed manchego cheese
48 each cilantro sprigs
48 each fried plantain strips
- 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)
- 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)
- FOR THE SOFRITO: In a sautè 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.
- PER ORDER: Season 5 ozs. of beef with 1 tsp. adobo rub. In a sautè pan, heat oil; sear beef on both sides. Finish in 400°F 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, 1/2 cup sofrito, 1/4 cup poblano cream and 2 tsps. chopped cilantro. Cut beef across grain into 1/2-in. slices. Mound pasta in shallow bowl; fan beef around pasta. Shave cheese onto pasta; garnish with 2 sprigs cilantro and 2 plantain strips.
Recipe from National Cattlemen's Beef Association and Chef Dan Cahall, Aramark.
