From: Endolyne Joe's, Seattle. Yield: 4 servings. Steaks: 2 ancho peppers, dried 1 oz. olive oil 3 tsp. granulated garlic 1/2 tsp. kosher salt 1/4 tsp. black pepper, table grind 4 8-oz. flat iron steaks Salad: 1 lb. plantains 4 oz. shredded coconut, sweetened 20 oz. mixed greens 3-4 oz. Mango Cider Dressing (recipe follows) to taste, salt and pepper 12 oz. red California seedless grapes, halved 2 oz. green onions Mango Cider Dressing: 2 Champagne mangos 4 oz. vinegar 1 oz. honey ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.