Steak Azteca - cooking recipe

Ingredients

Marinated Beef
1 cup fresh lime juice
1 cup canola oil
1/2 cup honey
1/4 cup garlic, minced
1/4 cup reduced sodium soy sauce
1/4 cup Worcestershire sauce
4 teaspoons fresh thyme, minced
1 tablespoon salt
2 teaspoons pepper
1/4 teaspoon bay leaf powder
9 lbs beef medallions, cut 1 inch thick
Tomatillo Chutney
3 -4 jalapeno peppers, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
3 lbs tomatillos, coarsely chopped
3 cups green bell peppers, diced
3 cups red bell peppers, diced
1 cup green onion, sliced
1 cup red wine vinegar
3/4 cup frozen corn kernels
1/2 cup brown sugar
1 1/2 teaspoons ground cumin
3/4 cup fresh cilantro, chopped
1/2 teaspoon salt
pepper
Mushroom Quesadillas
8 ounces butter, softened
24 flour tortillas (8 to 10 inch)
4 lbs fresh mushrooms, sliced sauteed
6 cups monterey jack cheese, shredded
Garnish
watercress leaf

Preparation

To make Marinated Beef:
Combine all ingredients, except beef medallions, in large non-reactive container; mix until honey is blended.
Add beef and turn to coat.
Cover and refrigerate 2 hours.
Turn medallions once during marinating.
To make Tomatillo Chutney:
Saute jalapeno peppers and garlic in oil in non-reactive saucepan until tender.
Add remaining ingredients, except cilantro, salt and pepper then bring to a boil.
Reduce heat and simmer about 30 minutes or until liquid is syrupy and tomatillos begin to discolor.
Cool.
Stir in cilantro and season with salt and pepper.
Yield: about 2 quarts.
To make Mushroom Quesadillas:
Spread 2 teaspoon butter on 1 side of each tortilla.
Place 1 tortilla, buttered side down, on plastic wrap.
Top 1 half with 1/4 cup mushrooms and 1 ounce cheese.
Fold in half; wrap in plastic.
Repeat with remaining ingredients. Refrigerate.
Yield: 24 quesadillas.
For each serving, to order:
On griddle or non-stick pan, cook 1 quesadilla until crisp and golden brown, turning once; cut into 3 wedges.
Keep warm.
Grill or saute 3 beef medallions to medium rare to medium, turning once.
Place 1/4 cup chutney near center of plate.
Overlap beef medallions on chutney.
Add quesadillas wedges.
Garnish with watercress.