YIELD: 6 SERVINGS
1 Tbsp. brown sugar
1 tsp. garlic powder
1 tsp. ground toasted cumin seed
1 tsp. mild ground chile powder
¼ tsp. ground Mexican oregano
½ tsp. kosher salt
½ tsp. ground black pepper
6 flat-iron steaks, 5 oz. ea.
Vegetable-oil pan spray, as needed
Braising Liquid
3 cups beef stock
1 yellow onion, trimmed and diced small (do not discard trim)
1 poblano pepper, stemmed, seeded, diced small (do not discard trim)
1 red bell pepper, stemmed, diced small (do not discard trim)
½ fresh small jalapeño pepper, stemmed, seeded, minced (do not discard trim)
Cilantro Tomalito:
2 ears fresh sweet corn, kernels removed
1 cup skim milk
1 cup masa harina
¼ cup granulated sugar
1 Tbsp. melted unsalted butter
1 Tbsp. chopped fresh cilantro
Kosher salt, as needed
Vegetable-oil pan spray, as needed
Corn Chile Sauce:
Vegetable-oil pan spray, as needed
3 ears fresh sweet corn, kernels removed
4 cloves fresh garlic, minced
¼ cup mild ground chile powder
½ cup half & half
½ cup fat-free sour cream
3 oz. commercial roux
Kosher salt, as needed
Black pepper, as needed
Garnish:
¼ cup fat-free sour cream
2 oz. Cotija cheese, crumbled
3 green onions, julienned, iced to curl
1. In a stainless-steel bowl combine brown sugar, garlic powder, cumin, chile powder, oregano, salt and pepper. Mix well to incorporate. Rub the spice blend on each flat-iron steak.
2. In a large sauté pan using vegetable-oil spray, sear flat-iron steaks approximately 1 minute on each side. Reserve on sheet tray.
3. For the braising liquid: In a large sauce pot over medium-high heat, bring the beef stock to a boil; reduce to simmer. Add all trim from onion, poblano, bell pepper and jalapeño. Add seared flat-iron steaks to the braising liquid and simmer for 30 to 40 minutes or longer or until steaks are falling apart (as much as 1 to 1½ hours). Remove steaks from the braising liquid and hand-tear or shred. Reserve in a small amount of the braising liquid, covered, above 140°F.
4. For the tomalito: To a blender add the corn kernels and milk and pulse until mostly smooth with a little chunkiness.
5. In a stainless-steel bowl combine the masa, sugar, melted butter and cilantro. With a rubber spatula slowly fold in the milk/corn mixture. Season with kosher salt. Transfer the tomalito mixture to a vegetable-oil-sprayed baking pan and cover with aluminum foil. Bake in a water bath in a 350°F convection oven for 30 to 45 minutes or until firm and springy. Hold hot above 140°F.
6. For the sauce: Strain the reserved braising liquid and add to a sauce pot; bring to a simmer.
7. Using vegetable-oil spray in a large sauté pan over medium-high heat, sauté corn and reserved diced chiles, bell pepper and onion for 4 to 5 minutes. When tender, stir in garlic and chile powder and sauté for another 2 minutes. Add the mixture to the simmering braising liquid along with the half & half and sour cream. Temper the roux and vigorously whisk into the braising liquid. Bring the thickened liquid back to a simmer and season with salt and pepper. Simmer for 5 to 10 minutes. Reserve for service.
8. To assemble: Place a ring mold in the center of a plate and fill with approximately ½ cup of the tomalito mixture. Press slightly on top to help set shape. Top tomalito with 5 oz. of the hand-pulled flat-iron steak. Remove the mold. Portion 2 oz of corn chile sauce around the perimeter of the tomalito and flat iron. Garnish with sour cream, Cotija cheese and sliced green onion. Serve immediately.
Recipe: Daniel Skay, manager/executive chef, Parker Adventist Hospital, Parker, Colo. Photo: Tyson Food Service
