Recipes: French Fajitas, and Dijon Steak Soup

French Fajitas

Yield: 12 Servings

Ingredients

Soy Sauce—2 cups
Pineapple juice—1/3 cup
Grey Poupon Dijon Mustard, divided—1-3/4 cups
Skirt steak, trimmed—6 lbs
Sliced onion—1-1/4 lbs
Sliced green and red peppers—1-3/4 lbs
Olive oil—1/4 cup
Minced garlic—4 tsp.
Dry white wine—1-1/2 cups
Black pepper—1 tsp.
Cayenne pepper—pinch
Ground cumin—1/2 tsp.
Flour tortillas, warm—24 each
Chopped cilantro—as needed

Method

Combine the soy sauce, pineapple juice and 1 cup of Dijon mustard. Add the amount of skirt steak needed for upcoming service period and marinate for 30-60 minutes, depending upon taste.

Sear the onion and peppers in hot oil. Lower the heat, add the garlic, and sauté for 2-3 minutes. Deglaze with white wine, and add the black pepper, cayenne pepper, cumin, and remaining Dijon mustard; mix well and hold for service.

For each order for French Fajitas, grill 8 oz. Of skirt steak over high heat until medium rare. Remove from grill and slice into 1/4 in. strips.

Serve approximately 6 oz. Of steak per portion on hot sizzle platter atop 5 oz. Of reserved pepper and onion mixture, along with 2 tortillas. Garnish with chopped cilantro.

Food cost per servings: $2.20

Dijon Steak, Cheese & Baked Potato Soup

Yield: 2 gallons

Ingredients

Top round of beef, 1/2 in. dice—3 lbs
White pepper—1/8 tsp.
Clarified butter, divided—2 cups
Sliced onion, 1/8 in.—1-1/2 lbs.
Minced garlic—2 Tbsp.
Ground cumin—1 Tbsp.
Flour—6 oz
Canned, drained, chopped tomato—3 cups
Beef stock—6 quarts
Grey Poupon Dijon Mustard—1 cup
Baked potato, 1/2 in. dice—5-1/4 lbs.
Shredded hot pepper Monterey Jack cheese—1-1/2 lbs.
Chopped cilantro—as needed

Method

Season the beef with white pepper and sear in 1/3 cup of smoking hot clarified butter; remove and reserve.

In the same pot over medium heat, sauté the onion, garlic and cumin in 3 Tbsp. Of clarified butter until the onion is soft. Add the flour, incorporate, then add the tomato, and sauté for 5 minutes. Add the beef stock and reserved beef and bring to a boil; cover and simmer for 1-1.2 hours, until the beef is fork tender.

Finish the soup with the Dijon mustard, baked potato and shredded cheese. Mix well and simmer uncovered, for 10 minutes, stirring occasionally. Keep hot in a water bath for service. Serve 8 oz. per portion, garnished with chopped cilantro.

Food cost per 8-oz. serving: $.65

Provided by Grey Poupon

This page originally published as a FoodDay article in 1997.