Ingredients
Skirt Steak
8 oz  Tomato Purée
1 tsp  Water
1 ea  Zucchini, large
4 ea  Asparagus spears, large
Hacomat, to taste
Black Pepper, to taste

Jalapeno Port Wine Sauce
1 bx  Espagnole Sauce, prepare according to directions
Shallots, chopped
Port wine
1 tsp  Sweet butter

Tropical Potato Fritters
1 bx  Potato Croquette Mix
1/2 cup  Tropical fruit medley, coconut, mango, papaya, pineapple, raisin, cranberry, chopped
1 tbsp  Parrot bay coconut rum

Preparation
Skirt Steak
Place a teaspoon of Pomace Olive Oil into a skillet and heat until hot, pan sauternes on both sides to sear the meat. Finish broiling on the grill to desired temperature.

Jalapeno Port Wine Sauce
Prepare Espagnole Sauce according to instructions. Meanwhile,in a non-reactive sauce pot. Sautee chopped shallots in butteruntil opaque, deglaze with port wine and reduce, add the appropriate amount of Espagnole Sauce and reduce until the proper consistency is achieved. Strain through mesh colander. Gently whip in nuggets of butter, keep warm until use.

Tropical Potato Fritters
In a Kitchen Aid bowl mix the Potato Croquette Mix according to instructions. Use 6 1/2 ounces of Potato Croquette Mix. Add the chopped tropical fruit mixture and 1 tablespoon of Parrot Bay Coconut Rum. Form into nuggets, balls or croquette shape and deep fry until golden brown. Place on paper towel and keep warm.

Setting
Slice the steak on an angle. Place the slightly sautéed and seasoned zucchini noodle in the center of the plate, drizzle sauce around the front of the plate, place the sliced meat "a cheval" on the front, place the asparagus spears on one side and the fritters on the other garnish with herbs.

Specialty Ingredients
#513 HACO-Swiss HACOMAT
#509 HACO-Swiss POTATO CROQUETTE MIX
#602 HACO-Swiss ESPAGNOLE SAUCE
#20107 Pomace Olive Oil
#1-084 Ground Black Pepper Table