Yield: 24 servings.
6 pounds yellow flesh potatoes, peeled and cut into 3 x 3/4 x 3/4" pieces
3 Tbsp. cumin
3 Tbsp. pepper
2 Tbsp. salt
as needed, vegetable oil
7 lbs., 8 oz. beef flat iron steak, cut into 2 x 1 x 1/2" strips
8 cups red onions julienned
16 aji amarillo chiles, peeled, seeded and julienned*
11/2 cups red wine vinegar
1/2 cup soy sauce
1/2 cup cilantro, coarsely chopped
12 Roma tomatoes, cut into 6 wedges each
16 cups white rice, cooked
24 cilantro sprigs
For potatoes: Blanch potatoes in oil (300°F) for 4 to 5 minutes, or until slightly soft. Drain on paper towels. Makes about 96 pieces.
For spice mix: Combine all ingredients. Yields 9 Tbsp.
Per order: In sautè pan, heat oil and sear 5 ounces beef. Add 1 tsp. spice mix; sautè 1 minute more. Remove beef from pan; keep warm.
In same pan over medium heat, sautè 1/3 cup onions. When onions are soft, add 3 Tbsp. chiles, seared beef and 1 Tbsp. vinegar to pan. Simmer 2 to 3 minutes. Add 1 tsp. soy sauce and 4 pieces potato. Simmer until potatoes are hot and liquid has reduced to sauce-like consistency. Gently mix 1 tsp. chopped cilantro and 3 tomato wedges.
Place 3" open ring mold just above center of plate. Place 2/3 cup rice in mold, pressing down lightly. Remove mold. Spoon beef mixture around rice. Garnish with 2 cilantro sprigs.
*Aji Amarillo Peruvian hot yellow peppers are available whole in jars, or frozen, at Latin markets.
Recipe Provided By: Chef James Schenk, Destino, San Francisco.
Photo Credit: National Cattlemen's Beef Assn.