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Ancho-Rubbed Beef Kabobs

Ancho-Rubbed Beef Kabobs

over Polenta topped w/Cilantro Chimichurri

Chef Justin Van Horne | Reinhart La Crosse Meat Plant


  • 1 ½ oz steak tips, diced, and seasoned with Culinary Secrets ancho chili seasoning
  • 1 tomatillo, diced
  • 1 onion, diced


  • 1 C polenta
  • 2 C water
  • 2 C milk
  • 2 Tbsp butter
  • 2 Tbsp crème fraiche
  • ¼ C parmesan Reggiano
  • 2 tsp salt

Cook polenta with water and milk. Once thick, add butter, crème fraiche, parmesan Reggiano and salt.


  • ½ onion, chopped rough
  • 1 garlic clove
  • ¼ C cilantro leaves
  • ½ C parsley leaves
  • ½ C olive oil
  • 1 lime, juiced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp kosher salt

In a blender, mix ingredients.


  1. On a skewer, place beef, tomatillo and onion. Repeat until all ingredients are exhausted. Grill until cooked medium, rotating occasionally. Place kabobs on top of a pool of soft polenta, then drizzle with chimichurri.

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