Ancho Black Angus
A prime cut of Black Angus beef, known for its marbling and rich flavor. Grilled to order.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Mania de Churrasco Prime Steak House
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The dish represents a combination of Native American ingredients (Ancho chili) with European cattle breeds (Black Angus) and grilling techniques, reflecting the culinary fusion that occurred in the Americas after colonization. The Black Angus breed itself originated in Scotland but was developed and popularized in the US.
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The dish is often associated with upscale dining and celebratory occasions, representing a taste of American steakhouse culture.
Steakhouse Culture
Steakhouses are a significant part of American culinary tradition, representing indulgence, quality ingredients, and skilled preparation. The Ancho Black Angus steak embodies this, often served in fine dining settings.
Celebratory Meals
Grilled steaks, particularly premium cuts like Black Angus, are frequently chosen for special occasions, symbolizing celebration and a desire for a memorable dining experience.
Ingredient Focus
The emphasis on 'Black Angus' and 'Ancho' highlights the importance of quality ingredients and the origin of food, a growing trend in modern culinary appreciation.
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The dominant flavors are rich beefiness, smoky char from the grill, and a subtle, fruity heat from the Ancho chili.
The Black Angus beef provides a deeply savory, umami-rich flavor profile due to its inherent marbling. Grilling enhances the beef's natural taste with smoky notes and a crisp exterior. The Ancho chili, typically incorporated as a rub or sauce, introduces a mild to medium heat, alongside notes of raisin, chocolate, and coffee. The overall effect is a complex balance of savory, smoky, and subtly sweet and spicy flavors.
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Cut Selection
Choose a well-marbled Black Angus steak, such as a ribeye, New York strip, or sirloin. Marbling (intramuscular fat) is crucial for flavor and tenderness.
Ancho Preparation
When using Ancho chili, ensure it is properly prepared. If using dried Ancho, rehydrate it for better flavor infusion. Alternatively, use Ancho chili powder or a commercially prepared Ancho paste.
Grilling Technique
Achieve a good sear by grilling over high heat initially, then reduce heat to cook to the desired internal temperature. Use a meat thermometer to ensure accuracy.
Resting the Steak
Allow the steak to rest for at least 10 minutes after grilling before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Complementary Pairings
Pair the steak with sides that complement its richness, such as roasted vegetables, mashed potatoes, or a fresh salad. A bold red wine, like Cabernet Sauvignon or Malbec, is an excellent beverage pairing.
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