Chairman’s Reserve® Meats Top Sirloin with a barbacoa rub, grilled carrots, carrot top chimichurri, and a red pipian sauce.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Barbacoa Top Sirloin & Rub
INGREDIENTS
- Chairman’s Reserve® Meats Top Sirloin
- 1/3 cup Kosher salt
- 1/4 cup Smoked paprika
- 3 tbsp. Guajillo chile powder
- 2 tbsp. Mexican oregano
- 2 tbsp. Black pepper
- 1 tsp. Cumin
- 2 tsp. Granulated garlic
- 1 tsp. Chipotle powder
- 1 tsp. Dried thyme
- ½ tsp. Cinnamon
METHOD
- Trim and season the top sirloin generously with the barbacoa rub. Place the meat into a vacuum-sealed bag.
- Set the immersion circulator to 129°F. Sous vide the top sirloin for at least 4 hours, up to 6.
- Preheat the grill for medium-high heat. Clean the grates.
- Remove the beef from the water bath and take it out of the bag. Gently pat it dry, careful not to remove any of the rub. Lightly brush the outside with a little vegetable oil.
Pipian Rojo
INGREDIENTS
- ½ cup Pumpkin seeds
- 3 ea. Roma tomatoes
- 1 ea. Tomatillo, husked and washed
- ½ ea. White onion
- 5 ea. Garlic cloves
- 2 ea. Chile de arbol
- 4 ea. Guajillo chiles
- tt. Salt
METHOD
- Preheat the oven to 350°F. On a baking sheet, place the pumpkin seeds and bake for about 3-4 minutes until slightly golden.
- On a separate baking sheet, place tomatillo, tomatoes, onion, and garlic on a baking sheet. Lightly cover with foil and bake until soft, about 15 minutes.
- Toast guajillos and arbol chiles in a dry cast-iron skillet, about 30 seconds on each side.
- Place them in a bowl and pour boiling water over them to hydrate them, about 10 minutes.
- In a blender, combine all ingredients and blend into a smooth puree. Pour it through a fine mesh strainer for a smoother sauce. Season to taste.
Grilled Carrots
INGREDIENTS
- 1 bunch Organic carrots, trimmed with tops reserved.
- ½ cup Chopped carrot tops
- ½ cup Chopped cilantro
- 2 ea. Garlic cloves, minced
- ¼ cup Olive oil
- 2 tbsp. Red wine vinegar
- 1 tsp. Red chile flakes
- tt. Salt and pepper
METHOD
- Wash and trim the carrots. In a pot of boiling, salted water blanch the carrots for about 3 minutes. Dunk them in an ice bath to halt the cooking process and allow them to dry.
- Brush them lightly with vegetable oil and add them to the grill when ready to fire up. Char on each side for a few minutes until cooked through.
- Mix the rest of the ingredients together for the carrot top chimichurri, salt to taste.
