CUBAN STYLE BOLICHE WITH RED PEPPER LAVA SAUCE

Ingredients Weight Measure
Steak, top sirloin 6 oz. 8 ea.
Chorizo 8 oz.
Salt to taste
Red peppers 24 oz.
TABASCO® brand Original Red Sauce 2 tsp.
Tomato puree 4 oz.
Beef gravy 4 oz.

Method

  1. Cut small pocket in top of steak and stuff with chorizo. Season with salt and grill to preference.
  2. To prepare Red Pepper Lava Sauce, place red peppers, TABASCO® Sauce, tomato puree and beef gravy in food processor. Blend until smooth. Heat sauce in small pot until warm.
  3. Place 4 oz. of sauce on plate, top with grilled steak and serve.

Yield: 8 servings