View Full Version : Chef Challenge At The Taipan's

Gabriel Suarez
05-13-2013, 12:51 PM
Chef Challenge At The Taipan's
(aka Chop my plate and I'll shoot you in the face)

4 cups cola, preferably made with cane sugar
2 teaspoons jarred Thai green curry paste
2 Fresno chiles or jalapeņos, thinly sliced crosswise
One 1 1/2-pound flank steak, cut lengthwise and crosswise to make 4 steaks
1 tablespoon canola oil, plus more for brushing
Kosher salt
Freshly ground black pepper
One 16-ounce jar salsa verde
8 ounces Fritos
1/2 cup chopped cilantro
2 Hass avocados, diced
3 tablespoons freshly grated Cotija cheese
Lime wedges, for serving

1. In a 9-by-13-inch glass or ceramic baking dish, whisk the cola with the green curry paste and sliced Fresno chiles. Add the flank steaks and turn to coat thoroughly. Let the steaks stand at room temperature for 15 minutes, turning occasionally.

2. Light a grill or preheat a grill pan and oil the grate. Remove the flank steaks from the marinade and pat them dry. Brush the steaks with canola oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes total. Transfer the steaks to a work surface and let rest for 10 minutes.

3. Meanwhile, in a large skillet, heat the 1 tablespoon of canola oil. Add the salsa verde and bring to a simmer. Cook over moderate heat, stirring, until slightly reduced and thickened, about 4 minutes. Add the Fritos to the salsa and cook, stirring, until the chips are soft with some crunchy bits but not falling apart, about 2 minutes. Stir in 1/4 cup of the cilantro and transfer the chilaquiles to a platter.

4. Thinly slice the steaks across the grain. Top the chilaquiles with the sliced steak and any accumulated meat juices. Scatter the avocados, Cotija cheese and remaining 1/4 cup of cilantro on top and serve immediately with lime wedges.

Custom II
05-13-2013, 01:08 PM
I think I need to go to Safeway......

05-13-2013, 01:09 PM
It looks and sounds great!

Bill Lindsay
05-13-2013, 01:10 PM
And we serve with what wine???????????????????????????????

Gabriel Suarez
05-13-2013, 01:13 PM
Well...its red meat so while we can drink anything we want, it will taste better with a red. The DL prefers a Cab, but we have some Zinfandel we wanted to try. Alternatively, if dinning outdoors, a mixed something with a good Vodka....

05-13-2013, 02:18 PM
This recipe has got me thinking. We cook a lot with wine and I'll bet it would be good with a good red substituted for the cola as well.

05-13-2013, 02:32 PM
Need to turn that sink off sir...

I might try this with some of those blue corn chips I make, sounds tasty

Gabriel Suarez
05-13-2013, 02:43 PM
Nah..no pasta. I weighed in this AM at 180. Pasta would add lots of unfunctional weight.

Ryan G
05-13-2013, 02:43 PM
What kind of stove/oven is that? looks like a double oven system.

Jack Rumbaugh
05-13-2013, 03:17 PM
I'd up the steak a bit. But otherwise I have to try this on for size.

Jack Rumbaugh
05-13-2013, 04:13 PM
I stay in the 6 oz range for red meat. Much more and I feel weighed down. 22 oz porterhouse would kill me.:tongue:

Gabriel Suarez
05-13-2013, 04:49 PM
The stove is nothing "fancy". We do have a big BBQ...or as I call it, the Brai, outside...and a pizza oven we don't use much.

05-13-2013, 05:56 PM
Looks delish!

05-13-2013, 08:23 PM
Nah..no pasta. I weighed in this AM at 180. Pasta would add lots of unfunctional weight.

Gabe, do you avoid eating pasta in general? Pasta is my favorite food, but whenever I eat lots of pasta, I pack on the pounds.

Gabriel Suarez
05-13-2013, 08:50 PM
No pasta...no bread...no potatoes. No starches pretty much. I try to avoid sugar as well. The only time I eat rice is with sushi.

Steve Paulson
05-13-2013, 09:04 PM
Nicely done, boss--sounds amazing. I'm gonna side with the Dragon Lady...red meat wants a good Cab!

05-13-2013, 10:38 PM
Taipan, did you have to post this when I'm at work?! I'm gonna be hungry all night with NO good options.