Ingredients
- Chipotle Pecan Rub
- ¼ cup chipotle powder
- 1 tbsp. smoked paprika
- 1 tbsp. ground cumin
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. oregano
- 2 tbsp. black pepper
- 4 tbsp. salt
- 1 cup pecans (ground)
- ½ tbsp. cayenne pepper
- ¼ cup brown sugar
- 1 lb sirloin flap (cleaned)
- 2 cups olive oil
- 1 cup lemon juice
- Mexican Street Corn
- 1 cup mayonnaise
- ½ tbsp. smoked paprika
- ½ tbsp. ancho pepper (ground)
- Juice of 1 lime
- S/P to taste
- 2 tbsp. cilantro (Minced)
- 1 cup cotija cheese (crumbled)
- Corn on the cob (shucked)
- Pickled Carrots
- 8 oz baby carrots peeled (sliced on a bias)
- 4 cups white wine vinegar
- ½ cup granulated sugar
- ¼ cup salt
- 1 tbsp. chili flakes
- ¼ tbsp. cloves
- ¼ tbsp. coriander
- ¼ tbsp. juniper berries
- 1 tbsp. black peppercorns
- 1 jalapeno (split & stemmed)
- 3 bay leaves
- 1 peel of an orange
- ¼ bunch of thyme
- ¼ Ginger fresh (.25 inches, sliced)
Instructions
Chipotle Pecan Rub
- Lay pecans on a sheet tray, bake dry in an oven at 350 for 10 min, take out, cool.
- Place toasted pecans in a food processor, pulse to a fine coarse powder.
- Combine toasted pecan powder with all the other dry ingredients in a mixing bowl.
- Add olive oil and lemon juice to the bowl to make a paste.
- Rub the cleaned sirloin meat with the paste, marinate overnight.
- Take out, make sure there is not a lot of excess paste on the meat.
- Grill on high heat until achieved doneness.
- Take off the heat, let stand for 15 min cut cross grain thinly.
Pickled Carrots
- Place carrots in a large mixing bowl.
- Bring all ingredients up to a boil, then simmer for 10 min.
- Pour over carrots, let cool at room temperature.
- Label, date, store.
Mexican Street Corn
- Place corn on the cob over a grill on high.
- Char the outside of the corn rotating it on all sides to get even cooking color.
- Once black char spots are on all sides, take off the heat.
- Whisk the mayonnaise, smoked paprika, ancho pepper, lime juice, and cilantro together.
- Spread mixture over the corn while hot.
- Sprinkle cheese on all sides, serve.
Recipe created exclusively for 1855 Black Angus beef by Chef Sean Leone
Recipe photography provided by Tim Turner
