For Cinco de Mayo, give your guests a steak dinner with a Mexican flair with Chef Marcus's Carne Asada with Salsa Verde. We branched out from the mainland by pairing it with Hawaiian fried plaintains and rice and beans, but you could offer more traditional mexican fare with your dish. Either way, this dish is so easy and delicious, your guests will be raving. Go ahead and make this in your kitchen. Be sure to take a picture and share it with us on Instagram by tagging @SyscoAtlanta!
7932989 BANANA PLANTAIN TOSTONE HAWIAN
5844220 CASASOL BEAN BLACK
4295374 RICE LONG RAIN 4% BRKN
- On a flattop or open flame grill, cook the sirloin to your guests’ preference. Simply season with salt and pepper.
- Meanwhile, fry tostones until crispy, prepare rice according to package instructions, and warm black beans, adding seasonings to preference.
- Plate and serve, with Salsa Verde drizzled over the steak as a flavorful garnish.
PRO TIP: CAB sirloin flap is similar to skirt or flank steak – very flavorful and finely textured, making it a great economical cut. Cross utilize the CAB Sirloin Flap Steak on your menu for fajitas, salads, and appetizers.