Pecan and Chipotle rubbed 1855 Beef Sirloin Flap Served with Pickled Carrots, corn tortillas and Mexican Street Corn

Name: Pecan and Chipotle rubbed 1855 Beef Sirloin Flap Served with Pickled Carrots, corn tortillas and Mexican Street Corn
Prep time: 600 min
Cook time: 45 min
Cuisine: American
Ingredients: 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; 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); 1 cup mayonnaise; ½ tbsp. smoked paprika

¡Muy sabroso! You'll go positively loco for this dish. When you taste this Black Angus sirloin flap with a chipotle pecan rub, served with tasty pickled carrots on corn tortillas, it will be a fiesta in your mouth! And our Mexican street corn recipe will have you hungry for más!

Prep Time: 10 Hours
Cook Time: 45 Minutes

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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