Skirt Steak

Ingredients Weight Measure
Salt 3 Tbsp.
Vegetable oil 6 Tbsp.
Black pepper, freshly ground 2 tsp.
Jamaican allspice 1 Tbsp.
Thyme, ground 1 tsp.
Ginger, ground 1 Tbsp.
Skirt steak 6-10 lbs.

Chipotle TABASCO® Butter

Ingredients Weight Measure
Salted butter 1-1/2 lbs.
Honey 4 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 6 Tbsp.
Salt 2 tsp.
White pepper 1/2 tsp.
Red bell pepper, brunoise 4 Tbsp.
Green onions, chopped 2 Tbsp.
Jalapeño, seedless, brunoise 2 Tbsp.
Cilantro, finely chopped 2 Tbsp.
Mango, brunoise 4 Tbsp.

Island Squash Sauté

Ingredients Weight Measure
Carrot, jumbo, julienne 3 ea.
Chayote squash, julienne 3 ea.
Zucchini, julienne 3 ea.
Red bell pepper, julienne 3 ea.
Goldbar squash, julienne 3 ea.
TABASCO® brand Chipotle Pepper Sauce 5 Tbsp.
White wine 1/4 cup
Chicken stock 1/4 cup
Salt 1 tsp.
White pepper 1/4 tsp.

Poi Potatoes

Ingredients Weight Measure
Taro root, peeled 1-1/2 lbs.
Potatoes, peeled 4 lbs.
Butter 1 lb.
Heavy cream 2 cups
Salt 1 Tbsp.
Nutmeg 1/2 tsp.
White pepper 1/2 tsp.

Plantain Chips

Ingredients Weight Measure
Plantains 4 ea.
Oil for frying


Ingredients Weight Measure
Cilantro, small bunches as needed
Lime wedges as needed
Cilantro sprigs as needed


  1. For Skirt Steak, mix steak seasonings (salt, oil, black pepper, allspice, thyme and ginger), and rub on skirt steak. Marinate for no more than 1 hour.
  2. For the Chipotle TABASCO® Butter, whip butter with honey, TABASCO® Chipotle Pepper Sauce, salt and white pepper. Fold in the red bell pepper, green onions, jalapeños, cilantro and mangoes. May be made 1 day in advance.
  3. For the Island Squash Sauté, using a Japanese mandoline, remove just the outer layer of the carrots, chayote, zucchini and goldbar squashes. Heat a large skillet until hot and add some of the Chipotle TABASCO® Butter, followed immediately by the vegetable julienne; toss briefly. Deglaze with wine and stock, and season with salt and pepper. Do not overcook, being sure to leave the vegetables somewhat al dente.
  4. For the Poi Potatoes, boil the taro for ten minutes and then add potatoes, continuing to cook until fork tender. Remove from water and allow to drain well. Whip the potatoes and taro with butter, cream, salt, nutmeg, and white pepper. This may be done up to 2 hours in advance and stored in a hot water bath.
  5. For the Plantain Chips, thinly slice the plantains lengthwise and fry in fresh oil until light golden brown and crisp.
  6. To serve, top each skirt steak portion with 1 oz. Chipotle TABASCO® Butter, using a disher scoop. Serve with Island Squash Sauté, Poi Potatoes and Plantain Chips. Garnish with cilantro and lime wedges.

Yield: 12-20 servings