As the weather gets colder, it’s time for warm comfort food – with a twist! Chef Kyle and our culinary team created this sweet-savory dish for an offsite catering event at MOCA, and the VIP guests loved every bit of it. Re-create it for your guests during the upcoming holiday season, paired with a nice barrel aged red wine.
Put into a food-safe bag and cryovac shut, removing all the air. Put in a water bath set at 57 degrees Celsius and cook for 10 hours. Make sure that the thermal circulator or Nova device is set at this temp to maintain proper cooking.
In a sauté pan put your favorite refried beans and warm up over medium heat. If don’t want to use a can take your favorite bean and puree it to give you the smooth texture we are looking for. As the bean puree is heating up add your favorite bacon grease into the beans and mix to fortify the flavor.
Combine shallot, chili, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt to taste and reserve as sauce.
Place a generous spoonful of bean puree on the center of the plate. Take the flank steak out of the water bath and remove it from the bag. Slice thin strips against the grain, and place over the refried beans. Drizzle with a spoon of the Chimichurri, and garnish with strips of fried tortilla.