Recipes Featuring U.S. Beef
Mojo Marinated Top Round Steak, Mango BBQ, Pickled Vegetables, Black Bean-Coconut Rice
By Chef Dino Jagtiani
Servings: 4-6
Marinade
| INGREDIENTS | Quantity |
| Mojo Marinade Badia | ½ bottle |
| Kecap Manis (Sweet Soy) | ¼ cup |
| Fresh Thyme | 4 sprigs |
| Salt, Pepper | As needed |
| Top Round Steak | 1 each (approximately 2 pounds) |
Instructions
Place all ingredients in a zip lock bag. Marinate 6–24 hours. Cook steak using the reverse sear method. Place steak on baking tray and slow roast in a preheated oven at 225 F for 80–90 minutes. Remove the steak from oven, and adjust oven to the broiler setting at 450 F. Sear the steak on the top shelf of the oven under the broiler for 2 minutes, on both sides. Allow the steak to rest for 12–15 minutes, then slice thinly against the grain.
Mango BBQ Sauce
| INGREDIENTS | Quantity |
| Vegetable Oil | 1 tablespoon |
| Red Onion | 1 small, diced |
| Fresh Ginger | 1 tablespoon, minced |
| Mango | ½ small, diced |
| Cherry Tomatoes | 1 pint, cut in half |
| Ancho ChilePpepper | 1 dried (stem removed) |
| Rice Vinegar | ½ cup |
| Brown Sugar | ¼ cup |
| Tomato Paste | 2 tablespoons |
| Salt, Pepper | As needed |
Instructions
In a medium sauce pot, over medium-high heat, add vegetable oil. Add red onions, and cook until caramelized (approximately 15–20 minutes). Add rest of ingredients, lower the heat, and simmer sauce for 15-20 minutes. Puree in a blender. Store in airtight container for up to 1 month.
