Argentinean Breakfast Power Bowl
Petite tender steak is a lean, flavorful cut with a tender texture. It’s a great addition to menus as it is perfect for grilling and sliced over your customers’ favorite comfort food. This version is a hit with health-focused guests as it’s served over kale and mixed greens, roasted and grilled squashes, sweet potato, and features fresh avocado with a creamy salsa verde dressing. We top it with a sunny side-up egg for an epic breakfast offering guaranteed to satisfy.
Herb-Marinated Petite Tender
Yields 24 four-ounce servings
Ingredients
6 pounds Thomas Foods Petite Tender, cleaned and trimmed
2 cups extra virgin olive oil
1 cup red wine vinegar
2 tablespoons garlic, minced
2 tablespoons Dijon mustard
¼ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
2 tablespoons fresh parsley, chopped
½ tablespoon black pepper
Salt to taste
Instructions
- Combine olive oil, vinegar, garlic, Dijon mustard, herbs, and black pepper in a small bowl and whisk until incorporated.
- Add petite tender to marinade and let sit for 4 or more hours.
- For service, grill petite tender to medium rare or medium – 130–135°F. Let rest for 15 minutes before slicing on the bias.
Kabocha Squash Purée
Yields 72 ounces
24 three-ounce servings
Ingredients
3 each kabocha squash, large
3 tablespoons canola oil
30 ounces chicken stock
10 ounces coconut milk
3 teaspoons curry powder
2 tablespoons white miso paste
Salt to taste
Instructions
- Preheat oven to 400°F.
- Cut kabocha squash in half and scoop out seeds. Drizzle oil in the cavity and sprinkle with salt. Roast 35 to 40 minutes or until squash is tender.
- Once cool enough to handle, scoop out flesh and add it to a food processor or blender with the chicken stock, coconut milk, curry powder, and white miso paste. If needed, add water a tablespoon at a time in order to process.
- Purée should be semi-thick but airy. Season with salt to taste.
Roasted Sweet Potato
Yields 48 ounces
24 two-ounce servings
Ingredients
4 pounds sweet potatoes
⅛ cup canola oil
¼ cup cilantro, chopped
Salt and pepper to taste
Instructions
- Pre heat oven to 400°F.
- Peel and cut sweet potatoes into large dice.
- Coat with olive oil and season with salt and pepper.
- Roast for 45 minutes or until tender.
- Toss with freshly chopped cilantro and hold cold.
Grilled Zucchini Squash
Yields 48 ounces
24 two-ounce servings
Ingredients
4 pounds zucchini
¼ cup canola oil
¼ cup lemon juice
1 teaspoon crushed red chili flakes
Salt and pepper to taste
Instructions
- Prepare squash by cutting off the ends and cutting in half lengthwise.
- Marinate squash for 1 hour in oil, lemon juice, crushed chili flakes, and salt and pepper.
- Grill over medium heat until tender and grill marks have appeared.
- When cool enough to handle, cut squash into large dice or large chunks.
- Hold cold.
Salsa Verde Dressing
Yields 48 ounces
Ingredients
1½ cups mayonnaise
2½ tablespoons fresh lime juice
2 teaspoons white vinegar
4 each jalapeños, seeded
2½ cups fresh cilantro, chopped
½ cup green onion, chopped
4 tablespoons Parmesan cheese
2 teaspoons garlic, minced
Salt and pepper to taste
Instructions
- In a food processor or high-powered blender, combine all ingredients and process until smooth. Reserve and hold cold in squeeze bottle.
Spiced Pepitas
Yields 2 cups
Ingredients
2 cups raw pepitas (green pumpkin seeds)
1 tablespoon canola oil
2 teaspoons hot chili powder
¼ teaspoon granulated garlic powder
½ teaspoon cumin powder
2 teaspoons kosher salt
Instructions
- Preheat oven to 350°F.
- Combine all ingredients and spread evenly over a parchment-lined baking sheet.
- Bake 20 to 25 minutes or until pepitas are fragrant but not burned.
- Cool and store at room temperature.
Sunny Side-Up Eggs
Yields 24 eggs
Ingredients
24 each large eggs
½ pound unsalted butter
Salt and pepper to taste
Instructions
- Melt butter over medium heat on a flat top or griddle.
- Crack whole egg over melted butter and cook without flipping egg for 4 to 5 minutes.
- Season with salt and pepper.
- Cook à la minute for service.
Baby Kale and Mixed Greens
Yields 24 one-ounce servings
Ingredients
2 pounds kale
2 tablespoons extra virgin olive oil
2 tablespoon lemon juice
Salt to taste
Instructions
- Prepare kale by cutting leaves off the rib and julienne.
- Combine olive oil, lemon juice, and salt with kale and massage until kale is coated and wilted. Check for seasoning.
Argentinian Breakfast Power Bowl Build
4 ounces sliced Herb-marinated Petite Tender
3 ounces puréed kabocha squash
2 ounces roasted sweet potato
2 ounces grilled zucchini
1 ounce kale and mixed greens
¼ of an avocado, sliced
1 each sunny side-up egg
½ ounce drizzle sour cream
2 ounces drizzle salsa verde dressing
½ tablespoon spiced pepitas (garnish)
½ ounce cherry tomatoes, multicolor, quartered (garnish)
Instructions
- In a shallow bowl, compose the dish by spooning and swiping the kabocha squash purée on one side of the bowl for visual effect.
- Carefully place the dressed greens in the center and outward the opposite side of the purée.
- Layer with roasted sweet potato, zucchini, sliced avocado (fanned out), and sunny side-up egg.
- Shingle sliced petite tender opposite the egg.
- Drizzle with sour cream and salsa verde dressing.
- Sprinkle spiced pepitas on top and garnish with cherry tomatoes if desired.