Bibliosteaka Ensalada

From: Chef Peter Brinckerhoff, Caliente Restaurant, Kings Beach, CA. Yield: 24 servings.

Chimichurri-marinated skirt steak:

1 quart vegetable-olive oil blend

1 cup lime juice

8 oz. yellow onion, roughly chopped

2 bunches cilantro leaves

1 bunch basil leaves

1 bunch parsley leaves

2 oz. garlic

2 oz. serrano peppers, stemmed

as needed, kosher salt

24 beef skirt steaks, 6-oz. portions

Avocado-Mescal Vinaigrette (yields 1½ quarts):

¼ cup liquid egg yolks

1 oz. chopped garlic

1 Tbsp. Dijon mustard

1 Tbsp. honey

2 small avocados

1 cup rice vinegar

3 Tbsp. lime juice

1 Tbsp. mescal

1 quart vegetable-olive oil blend

¼ cup chopped cilantro

as needed, salt

Pickled Jicama-Onion Slaw:

12 oz. onions, thinly sliced

12 oz. jicama, julienned

1½ oz. sugar

3 Tbsp. white vinegar

2 Tbsp. vegetable-olive oil blend

as needed, salt

4½ lb. mixed greens

6 cups roasted corn kernels

3 cups julienned roasted poblano peppers

1 ½ lb. Mandarin oranges

For chimichurri-marinated skirt steak: In blender, puree all ingredients, except salt, until smooth. Season with salt in non-reactive container. Combine marinade and steak; turn to coat. Refrigerate, covered, up to 24 hours, turning steak once.

For avocado-mescal vinaigrette: In food processor, puree egg yolks, garlic, mustard, honey and avocados. Add vinegar, lime juice and mescal. Puree until smooth. Slowly incorporate oil until emulsified; add cilantro and season with salt.

For pickled jicama-onion slaw: Mix all ingredients except salt. Season with salt.

For each serving, to order: Grill 1 portion steak to desired doneness; carve across the grain into 3" strips. Toss 3 oz. greens with ¼ cup corn kernels, 2 Tbsp. poblano peppers and 3 Tbsp. avocado-mescal vinaigrette. Mound salad on plate; fan steak on top. Garnish with 1 oz. pickled jicama-onion slaw; arrange 1 oz. Mandarin oranges around edges of plate in 3 piles.