12 oz. flank steak (cut in strips)
2 Guajillo chile peppers (seeded & stemmed)
1/8 cup Ready-Set-Serve Diced Yellow Onion
1/2 cup chicken stock
3 Tbsp. honey
1 tsp. paprika
1/4 tsp. cinnamon
4 servings Ready-Set-Serve Chopped Romaine
Tri-color tortilla crisps
1 cup Queso Asadero (grated)
1/2 cup Markon First Crop Grape Tomatoes (halved)
2 Tbsp. canola oil
Salt and pepper
1 cup Southwestern-style vinaigrette
Simmer chiles and onions in stock until reduced by half. Remove from heat; puree with honey, paprika, and cinnamon. Chill; marinate steak overnight.
In mixing bowl, toss greens, Asadero, tomatoes, tortillas, and dressing. Divide onto four salad plates. Sear steak in oil over high heat until cooked to medium. Season with salt and pepper; place over salad. Garnish with Asadero. Serve.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.