Argentinean Breakfast Power Bowl2019-07-15T23:03:33+00:00

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.

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Argentinean Breakfast Power Bowl

Herb-Marinated Petite Tender

Yields 24 four-ounce servings

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


  1. Combine olive oil, vinegar, garlic, Dijon mustard, herbs, and black pepper in a small bowl and whisk until incorporated.
  2. Add petite tender to marinade and let sit for 4 or more hours.
  3. 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

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


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Purée should be semi-thick but airy. Season with salt to taste.

Roasted Sweet Potato

Yields 48 ounces
24 two-ounce servings

4 pounds sweet potatoes
⅛ cup canola oil
¼ cup cilantro, chopped
Salt and pepper to taste


  1. Pre heat oven to 400°F.
  2. Peel and cut sweet potatoes into large dice.
  3. Coat with olive oil and season with salt and pepper.
  4. Roast for 45 minutes or until tender.
  5. Toss with freshly chopped cilantro and hold cold.

Grilled Zucchini Squash

Yields 48 ounces
24 two-ounce servings

4 pounds zucchini
¼ cup canola oil
¼ cup lemon juice
1 teaspoon crushed red chili flakes
Salt and pepper to taste


  1. Prepare squash by cutting off the ends and cutting in half lengthwise.
  2. Marinate squash for 1 hour in oil, lemon juice, crushed chili flakes, and salt and pepper.
  3. Grill over medium heat until tender and grill marks have appeared.
  4. When cool enough to handle, cut squash into large dice or large chunks.
  5. Hold cold.

Salsa Verde Dressing

Yields 48 ounces

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


  1. 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

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


  1. Preheat oven to 350°F.
  2. Combine all ingredients and spread evenly over a parchment-lined baking sheet.
  3. Bake 20 to 25 minutes or until pepitas are fragrant but not burned.
  4. Cool and store at room temperature.

Sunny Side-Up Eggs

Yields 24 eggs

24 each large eggs
½ pound unsalted butter
Salt and pepper to taste


  1. Melt butter over medium heat on a flat top or griddle.
  2. Crack whole egg over melted butter and cook without flipping egg for 4 to 5 minutes.
  3. Season with salt and pepper.
  4. Cook à la minute for service.

Baby Kale and Mixed Greens

Yields 24 one-ounce servings

2 pounds kale
2 tablespoons extra virgin olive oil
2 tablespoon lemon juice
Salt to taste


  1. Prepare kale by cutting leaves off the rib and julienne.
  2. 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)


  1. In a shallow bowl, compose the dish by spooning and swiping the kabocha squash purée on one side of the bowl for visual effect.
  2. Carefully place the dressed greens in the center and outward the opposite side of the purée.
  3. Layer with roasted sweet potato, zucchini, sliced avocado (fanned out), and sunny side-up egg.
  4. Shingle sliced petite tender opposite the egg.
  5. Drizzle with sour cream and salsa verde dressing.
  6. Sprinkle spiced pepitas on top and garnish with cherry tomatoes if desired.