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.
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
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