Scottsdale Double Stuffed Relleno Steak with Grilled Mangoes and Pico de Gallo Recipe

Name: Scottsdale Double Stuffed Relleno Steak with Grilled Mangoes and Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of 1/4 inch cubed smoked slab bacon; 6 cloves garlic, minced; 1/2 bunch cilantro, chopped; 8 cage roasted poblano peppers, skinned; 2 cups shredded fresh Oaxaca Cheese (can substitute Mozzarella); 2 cups soft goat cheese, crumbled; 2-1/2 lb. brisket trimmed of any external fat, butterflied and pounded so it lies evenly flat; 1 tbsp. Olive oil; Freashly toasted and ground cumin & toast smoked paprika; Salt and Pepper; 8 mangoes just ripe; 8 per mango; 3 tbsp. olive oil; 1 tbsp. paprika; 1 red onion, 1/4 inch dice; 2 lb. Roma tomatoes, diced 1/4 inch; 2 jalapenos, chopped; 1 bunch rough chopped cilantro leaves; 1 tbsp. honey; Juice of one lime; 1/4 cup rice vinegar; 1/4 cup olive oil; Salt and pepper; Olive oil; 8 freshly made flour tortillas; 1 bunch cilantro sprigs

Servings: persons

1 cup of 1/4 inch cubed smoked slab bacon
6 cloves garlic, minced
1/2 bunch cilantro, chopped
8 cage roasted poblano peppers, skinned
2 cups shredded fresh Oaxaca Cheese (can substitute Mozzarella)
2 cups soft goat cheese, crumbled
2-1/2 lb. brisket trimmed of any external fat, butterflied and pounded so it lies evenly flat
1 tbsp. Olive oil
Freashly toasted and ground cumin & toast smoked paprika
Salt and Pepper
8 mangoes just ripe
8 per mango
3 tbsp. olive oil
1 tbsp. paprika
1 red onion, 1/4 inch dice
2 lb. Roma tomatoes, diced 1/4 inch
2 jalapenos, chopped
1 bunch rough chopped cilantro leaves
1 tbsp. honey
Juice of one lime
1/4 cup rice vinegar
1/4 cup olive oil
Salt and pepper
Olive oil
8 freshly made flour tortillas
1 bunch cilantro sprigs

1
The Steak: In a medium saute pan, over a medium heat, cook the bacon until it has browned and given up most of fat.
2
Drain the pan of all excess grease except one tablespoon.
3
Toss in the garlic and cook for three minutes and at the last minute add the chopped cilantro and set aside to let cool to room temperature, then mix in the Oaxaca and goat cheese.
4
Next take your poblanos that have been roasted and peel and remove the stem.
5
Next make a vertical cut on one side of the pepper that extends from the bottom of the pepper to the stem and remove as many seeds as possible from the inside of the pepper.
6
Then stuff the peppers with an equal proportion of the bacon/garlic/cheese mixture but not bulging with filling.
7
If there is left over, there is left over.
8
Do not skewer the pepper closed either.
9
Take the butterflied round steak and evenly arrange the stuffed pepper across and roll the steak up like a long tube and truss with butchers twine.
10
Rub about a tablespoon of oil on the outside of the rolled up steak, season with salt and pepper, the cumin and paprika; to taste.
11
Grill about 40-48 minutes over a medium- low heat (about 400F) until an internal temperature of 160 is reached quarter turning every 10-12 minutes to evenly grill on each side.
12
Let rest for 10 minutes before slicing into medallions.
13
Grilled Mangoes: In a large bowl, toss together the mango slices, olive oil, and paprika until evenly coated.
14
Scrape down your grill grates.
15
Place the mangos on the hot grill over a medium high heat and grill for about a 1-2 minutes per side or until char marks appear on the mango.
16
Remove from the grill as they are done.
17
Pico de Gallo: Combine the ingredients above and season with salt and pepper to taste.
18
Let marinade in the refrigerator for 30 minutes- 1 hour before serving.
19
Assembly: Brush each side of the tortillas with a little olive oil, then, place the tortillas on the grill and lightly toast each side till grill mark appear.
20
Then to assemble the dish, place several slices of the grilled mangos on the bottom of the plate, place one of the steak medallions on top of the mangos, and top with a spoonful of the Pico de Gillo.
21
Serve with the grilled tortillas on the side and garnish the plate with a few sprigs of cilantro.

2529

kcal

Calories

136

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 cup of 1/4 inch cubed smoked slab bacon, 6 cloves garlic, minced, 1/2 bunch cilantro, chopped, 8 cage roasted poblano peppers, skinned, and more.

Yes, Scottsdale Double Stuffed Relleno Steak with Grilled Mangoes and Pico de Gallo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scottsdale Double Stuffed Relleno Steak with Grilled Mangoes and Pico de Gallo

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