Ingredients
Marinade:
- 2-1/2 cups Vegetable oil
- 1-1/2 cups Fresh lime juice
- 1/3 cup or 1/2 oz Finely chopped fresh cilantro
- 2-1/2 Tbsp or 1-1/2 oz Minced garlic
- 2 Tbsp Tabasco Chipotle Pepper Sauce
- 1 Tbsp Finely chopped fresh oregano
- 1 Tbsp Ground cumin
- 2 tsp Kosher salt
- 4-1/2 lb Veal breast, boneless (IMPS/NAMP 313)
Vegetables:
- 4 cups or 13-1/2 oz Asparagus, cut lengthwise in half, then crosswise into 4-inch pieces
- 3 cups or 6 oz Cremini mushrooms, cut into 1/4- inch thick slices
- 2 cups or 8 oz Julienne-cut onions
- 1-1/2 cups or 1 lb 8 oz Julienne-cut red, yellow and orange bell peppers
Avocado Sauce:
- 3 each Medium California avocados, pulp mashed
- 1 cup Reserved marinade
- 1/2 tsp Kosher salt
- 1/2 tsp Tabasco Pepper Sauce
- 3/4 cup Reserved marinade
- 24 each Romaine or green leaf lettuce leaves
- 1-1/2 cups or 6 oz Shredded sharp Cheddar cheese
- 1-1/2 cups or 6 oz Shredded Monterey Jack cheese
- Fresh cilantro sprigs as needed
Instructions
Marinade:
-
Combine marinade ingredients in bain marie; blend with immersion blender until emulsified. Set aside.
-
Cut veal into 1/4- to 1/2-inch wide x 2-1/2- to 3-inch long strips; jacquard veal to tenderize. Place in large non-reactive container. Add 1-1/2 cups of the marinade; toss to coat veal. Cover and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade for avocado sauce and vegetables.
Remove veal from marinade. Cut strips crosswise into 1/8-inch thick medallions. Cover and refrigerate until ready to use.
Vegetables:
-
Combine vegetables in large bowl. Cover and refrigerate until ready to use.
Avocado Sauce:
-
Place avocado pulp and reserved marinade in blender container. Cover; purée until smooth. Season with salt and pepper sauce. Cover and refrigerate until ready to use.
Per order:
-
Stir-fry 6 oz veal medallions in hot pan 3 to 4 minutes or until medium doneness. Keep warm.
-
Sauté 4-1/4 oz vegetables until crisp-tender. Toss with 1 Tbsp reserved marinade. Divide veal and vegetables evenly between 2 lettuce leaves; top with 2 Tbsp avocado sauce and 2 Tbsp each Cheddar and Monterey Jack cheeses. Garnish with cilantro sprigs.
