Grilled skirt steak with guajillo chile sauce, rajas and Point Reyes blue cheese
When Carne Asada Met Blue Cheese
Elote Cafe | Sedona, Ariz. In Collaboration with the California Milk Advisory Board
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Jeff Smedstad
Jeff Smedstad, executive chef/owner of Elote Cafe, a modern Mexican and Southwestern restaurant, puts a signature spin on the classic carne asada, inflecting a sense of place through thoughtfully considered flavor accents. His Carne Asada, featuring prime skirt steak, is marinated, then grilled and served with a smoky guajillo sauce. To plate, Smedstad slices the steak and tops it with rajas (caramelized onions, poblano chile and tomato), along with Point Reyes blue cheese.
“When you get a bite with all these components, it really is a balanced flavor note where the char from the meat and the assertive sauce is rounded out by the rich cheese,” says Smedstad. The cheese serves as a high-impact finish for the Carne Asada, a top seller at Elote Cafe. “It leaves a memorable impression on diners looking for a classic but different dish,” he says.
About the Author
Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. katie.ayoub@gmail.comRead More Stories by Katie Ayoub
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