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Recipe for a TexMex Cheese Dip seasoned and served with smoked, grilled flank steak, accompanied by the refreshing Jack Passion Fruit drink.
Recipe Video
Ingredients
- 50ml de Jack Daniel's Old No. 7
- 25ml de Simple Syrup
- 1/2unit de Passion Fruit Pulp
- to taste de Soda
- 1unit de Red Onion
- 1unit de Aromatic Pepper
- 4cloves de Garlic
- 1stalk de Leek
- 100g de Bacon
- 200g de Spicy Sausage MeatSubstitui por: qualquer outra linguiça
- 1/2unit de Yellow/Orange Bell Pepper
- 1/2unit de Red Bell Pepper
- 300g de Cream Cheese
- 100g de Grated Step Cheese
- 200g de Grated Mozzarella
- 500g de Cheddar Sauce
- 100ml de Milk
- 1drizzle de Olive Oil (Fat for skillet)
- piece de Flank Steak
- to taste de Dry Rub (Meat Seasoning)
- amount de Smoking Wood
- to taste de Fresh Herbs (Cilantro/Parsley)
Instructions
Prepare the Passion Fruit Jack drink: place ice in a cocktail shaker, add 50 ml of Jack Daniel's, 25 ml of simple syrup, and the pulp from half a passion fruit.
Pour the drink mixture into the shaker, shake well, and serve in a tall glass, topping it off with soda.
Dica: The flavors of passion fruit and Jack Daniel's are refreshing and tropical.
Dice the red onion into brunoise (small cubes), the aromatic pepper, the four cloves of garlic, and the leek.
Finely chop 100g of bacon and fry it in a skillet with a drizzle of olive oil over the grill until golden brown.
Add 200g of spicy sausage meat (or another of your preference) to the skillet and fry along with the bacon until both ingredients are nicely browned.
Add the chopped vegetables (red onion, pepper, garlic, and leek) and let them sauté until the entire mixture sweats and browns.
Chop half a yellow/orange bell pepper and half a red bell pepper and add to the mixture to briefly sauté, just enough to sweat them.
Dica: Choose bell peppers with four lobes, as they tend to be sweeter and less acidic.
For the base of the Dip, remove the pan from the heat and incorporate 300g of cream cheese, 100g of grated Step cheese, 200g of grated mozzarella, and 500g of cheddar sauce (don't worry if it looks slightly grainy initially).
If the mixture is too thick, add 100 ml of milk and whisk vigorously until smooth.
Prepare the flank steak by removing the 'cap' (part of the rib) and apply the dry rub seasoning to the meat.
Dica: The cap of the flank steak should be separated before seasoning the main portion of the cut.
Grill the flank steak on the barbecue for two to three minutes per side until it reaches your desired doneness.
Alternate the grill grates with smoking wood and return the Dip (still in the pan) to the closed grill for about 10 minutes to infuse well with smoke.
Dica: After opening the grill, add a splash of Jack Daniel's to the Dip to finish the flavor.
Remove the flank steak from the grill, let it rest for three minutes, and slice it into small pieces (tubes).
Serve the Queso Dip in a serving dish, top it with the grilled flank steak strips, and finish by sprinkling fresh herbs.
Dica: For serving, use crackers or toast points (not mentioned in the steps, but implied by the context of Dip/Queso).
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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