Braveheart® Fire Grilled Skirt Shakshuka
Braveheart® Fire Grilled Skirt Shakshuka
Directions
- Warm butter flavored oil in saucepan over medium heat. Add peppers, onions, cumin, coriander, quarter teaspoon of salt and eight of a teaspoon black pepper. Cook stirring for 2-3 minutes.
- Fold in marinara sauce and simmer for 1-2 minutes add cilantro and half the parley, then reserve warm.
- Spray both sides of the inside skirt then season with salt and pepper. Cook on medium high area of grill. To an internal temperature of 130°F which is rare. Remove from grill and rest for 10 minutes before slicing. Meat will increase to 135°F of doneness to medium rare.
- Cut baked potatoes into large chunks and place around the au gratin dish. Ladle tomato sauce over potatoes. Place in pre-heated 380°F oven for 3-4 minutes. Remove to plate.
- Place 2 soft poached egg withing the sauce and top with two ounces of sliced skirt centered on the dish.
- Drizzle the warm egg with olive oil then sprinkle with parsley, maldon salt and serve.
Ingredients
- 1 lb Braveheart® Inside Skirt Steak, cleaned
- 1/2 tsp Kosher salt
- 1/2 tsp Magellan® Black Pepper, ground
- Brilliance Pan Spray, canola
- 4 cups Piancone Epicureo® Marinara
- 8 ea Nature's Best Dairy® Egg(s), soft poached
- 1 tbsp Magellan® Cumin, ground
- 1 tbsp coriander, ground
- 1/2 tsp Magellan® Cayenne pepper
- 1/8 tsp Kosher salt
- 1 cup Peak Fresh Produce® Onion(s), Red, julienne
- 1 cup Peak Fresh Produce® Pepper(s), Green Bell, julienne
- 2 tbsp Brilliance Butter Flavored Oil
- 1/4 cup Peak Fresh Produce® Cilantro, chopped
- 1/4 cup Peak Fresh Produce® Parsley, Fresh, chopped
- 4 ea Peak Fresh Produce® Potato(es), Russet, baked
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
- Peak Fresh Produce® Parsley, Fresh, to taste
- maldon salt, to taste
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
