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Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Anchiote Marinated Flat Iron Steak

Prep Time 20 minutes
Total Time 45 minutes
Difficulty 2.0 Medium
Calories Per Servings 0 Calories
Servings 1
Nutrition facts

About

Recipe featured at Tortilla Jo's Restaurant at Downtown Disney, California.

Ingredients 10

Ingredients

2 pounds DOLE® Chef-Ready Cuts Pineapple Cubes, partially thawed
roma tomatoes, diced
3 each fresh lime juice
1/4 cup olive oil
1/2  DOLE Red Onion, diced
1/4 cup chopped fresh cilantro
2 each serrano pepper(s), seeded, finely chopped
6 oz. flat iron steak(s)
  salt and pepper, to taste
  Salsa Rojo (recipe below)

Steps

STEP1
Ingredients

2 pounds DOLE Chef-Ready Cuts Pineapple Cubes, partially thawed

2 roma tomatoes, diced
3 each fresh lime juice
1/4 cup olive oil
1/2 DOLE Red Onion, diced
1/4 cup chopped fresh cilantro
2 each serrano peppers, finely chopped
salt and pepper, to taste

Direction

Combine pineapple, tomatoes, lime juice, olive oil, red onion, cilantro, and serrano peppers in a mixing bowl.  Salt and pepper to taste.  Chill pineapple pico de gallo until ready to serve.

STEP2
Ingredients

6 oz. flat iron steak(s)

salt and pepper, to taste

Direction

Season flat iron steak with salt and pepper. Cook on the grill to desired temperature.

STEP3

Direction

To plate:  Spoon Salsa Rojo over steak.  Top with Pineapple Pico de Gallo.   Serve with chorizo green beans and cilantro basil couscous.

STEP4

Direction

Salsa Roja; Toast 1/4 each Cascabel chile and 1/4 each Guajillo chile, until they change color. Remove stems and de-seed and soak chiles in boiling water, set aside and reserve water for use later.  Saute 1/4 onion, chopped and 1 tablespoon garlic cloves in oil until translucent, set aside.  Roast 3 roma tomatoes until they are soft set aside.  Toast 1 tablespoon cumin and 1 tablespoon coriander in a saute pan.  Combine chiles, onions, garlic,tomatoes and 1/16 quart of water from the soaked chiles in a blender container. Cover; blend until smooth.  Add 1 tablespoon chicken base, 1 tablespoon salt, toasted cumin and coriander.  Strain so it becomes smooth and seedless.  Saute sauce in 1 oz. oil with bay leaf, hold and serve.

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