With red meat, that is. I'm often asked how I create my recipes. The truth is, there isn't really one way; sometimes by theme, sometimes by menu needs and sometimes... well, because it's the ingredients I have on hand. The later reason can be the most enjoyable to create with. And this is just one story that became a recipe ...
Once on the road, while taping my TV series, when we were between shows; some of my crew wanted a snack. There is nothing like a hungry crew staring at you to give you motivation. Upon looking at the fresh ingredients we had on hand, I found a few chipotle peppers. I started from there, and the warm smokey flavor made it a hit with my crowd. I’m sure it will satisfy yours too.
George’s Sliced Beef Wraps
Makes 10 wraps
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2 pounds sirloin steak 2-thick, or flank or hanger
2 chipotle (smoked-dried jalapeño) peppers, or 2 teaspoons powder
1 cup pineapple juice
1/4 cup raisins
1 head caramelized garlic
1 Tablespoon wine vinegar or balsamic vinegar
1 Tablespoon olive oil
1 Tablespoon cilantro
Fresh ground black pepper
Place pineapple juice, raisins, garlic, vinegar, olive oil, cilantro, black pepper and chipotle peppers in food processor and blend well. Pour blended marinade over sirloin and marinate 24-48 hours, refrigerate.
Remove meat from refrigerator one half hour prior to cooking.
Preheat a cast iron pan, grill pan, or outdoor grill to high.
Remove meat from marinade and grill on high heat for 3-4 minutes on each side, brushing with chipotle marinade while cooking. Lower heat to medium and allow to cook slowly to desired doneness.
Remove from grill and allow meat to rest 3-4 minutes before slicing. Slice meat thinly against the grain.
1 cup black beans, cooked or canned
1 cup *Tomatillo Sauce, see below
3 Tablespoons cilantro, coarse chopped
10 flour tortillas
Wraps may be served warm or cold. To serve warm wraps, heat tortillas quickly on grill or a griddle pan. Top warm tortillas with sliced sirloin, warm beans, cilantro and sauce. Wrap tortillas over and serve.
Optional toppings may include:
grilled onions & peppers
Makes one cup
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1/2 pound tomatillos, cut into quarters
2 cloves garlic, chopped
1/2 small sweet onion, chopped
2 serrano chili’s, stem and seeds removed
1 Tablespoon cilantro, chopped
1 avocado, peeled and deseeded
juice of one lime
1 teaspoon sea salt
In a food processor mix tomatillo, garlic and onion. Add cilantro, avacado, salt and lime juice. Puree until smooth. Serve with Warm Chipolte Chips or use as a topping sauce.