| Ingredient |
Quantity |
Method |
|
|
|
Cover tightly and slack in refrigerator between 32°F and 36°F prior to use.
Boil in bag from thawed for 25-30 minutes. Finish on a flattop grill. |
|
|
Onions fresh julienned
|
6 oz |
|
|
Heat oil, on preheated flat-top griddle at 400°F. Add thawed steak and onions. Grill for 2 to 2½ minutes, turning frequently, until internal temperature reaches 140°F for 15 seconds. |
|
|
Mesquite barbecue sauce commercially prepared warm
|
6 cups |
|
|
Remove from heat; add 3 cups barbecue sauce and toss to blend. Hold hot above 135°F. |
|
|
Cumin Ranch Sauce
|
|
|
|
Ranch dressing commercially prepared
|
2-1/4 cups |
|
|
Sour cream
|
3/4 cup |
|
|
Cumin ground
|
2 tsps |
|
|
Garlic and pepper seasoning dried
|
1-1/2 tsps |
|
|
Smoked paprika ground
|
1 tbsp |
|
|
Combine ranch dressing, sour cream, cumin, garlic pepper, and smoked paprika in bowl and whisk to blend. Cover and hold refrigerated at or below 40°F. |
|
|
|
To assemble single serving: Arrange 8 ounces fries on plate. Top with ¼ cup cheese sauce, 6 ounces steak blend, ½ ounce bacon, and ¼ oz. jalapeños. Portion ¼ cup each barbecue sauce and cumin ranch sauce in ramekins and arrange on plate. |
|
Nutrition Facts
-
Serving Size:
(636g)
- Servings Per Container:
- Amount Per Serving
- Calories
1570
Calories from Fat
800
% Daily Value*
-
137%
Total Fat
89g
-
45
%Cholesterol
135
mg
-
180
%Sodium
4330
mg
-
53
%Total Carbohydrate
159
-
Vitamin C
100
%Vitamin A
10
%
Iron
15
%Calcium
15
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.