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Veal flank steak in Mexican sauce with citrus pilaf

Slow-cooked veal sirloin in Mexican sauce with citrus pilaf. Approximate cost per person: €3.96.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes, so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

Olive oil
Herb rub
400gVeal sirloin

2Red onions
2Thyme sprigs
2Bay leaves
50gChorizo
2Red bell peppers
6gCumin powder
250gPeeled tomatoes
7gAnise seed
5gPiri piri
100mlCooking wine

1Cinnamon stick
1Banana shallot
250gBasmati
1Star anise
1Orange
1Lemon
525mlWater

Preparation

  1. Remove any membranes from the rump cap if present.
  2. Rub the meat with oil and the spice rub.
  3. Sear the rump cap on all sides in a hot pan.
  4. Vacuum seal the meat and cook sous-vide at 55°C for 150 minutes.

  1. Cut the onion into rings and the bell pepper into julienne strips.
  2. Sauté the onion and bell pepper in a pan until translucent.
  3. Cut the chorizo into small cubes and briefly fry together.
  4. Add the thyme, cumin, piri-piri, aniseed, and bay leaf.
  5. Deglaze with the white wine and reduce by half.
  6. Add the peeled tomatoes and let the mixture simmer gently.
  7. Taste and season with pepper and salt.

  1. Make a lid from parchment paper the size of the oven dish and cut a hole in the center.
  2. Heat the oil and sauté the shallot in it.
  3. Add the rice, spices, and citrus and briefly fry together.
  4. Deglaze with water and add salt to taste.
  5. Cover with the paper lid and cook for 20 to 25 minutes until the rice is done.
  6. Fluff the rice with a fork.

  1. Spoon the pilaf into a deep plate.
  2. Slice the veal loin thinly and place it on the rice.
  3. Spoon the sauce over the dish.
  4. Garnish with a slice of lemon and finely chopped herbs.