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Tapenade has roots in the south of France, where cooks have long relied on the pantry staples of olives, capers, and anchovy to build complex, deeply savory flavor with minimal effort. Spooned over a well-seared Pre ribeye, this briny, herb-forward olive paste delivers a bold Mediterranean contrast that makes every bite more interesting. It comes together in minutes and keeps well in the refrigerator — an ideal sauce to have on hand for weeknight steaks and dinner parties alike. Total Time: 30 minutes Servings: 2–4 Ribeye with OliveTapenade Ingredients For the Ribeye: 1 Pre grass-fed ribeye Salt and pepper to taste For the Olive Tapenade: 8 ounces pitted mixed olives 1 tablespoon anchovy paste 1 clove of garlic, minced 2 tablespoons capers 2 to 3 fresh basil leaves 2 tablespoons extra-virgin olive oil Special Equipment: Food processor cast iron pan Instructions: Remove ribeye from refrigerator and let sit 10 minutes. Combine olives, anchovy paste, garlic, capers, basil, and olive oil in bowl of a food processor. Process, stopping to scrape down sides of bowl, until mixture becomes a coarse paste. Transfer olive tapenade to a bowl and set aside. Season ribeye generously with salt and pepper. Pat surface dry before cooking. (Why: removing surface moisture helps develop a deeper, browned crust.) Sear ribeye in hot cast iron pan 3 to 4 minutes per side, or until internal temperature reaches 130º F for medium-rare. Remove ribeye from heat and let rest 5 minutes. (Why: resting allows juices to redistribute, keeping meat moist.) Spoon olive tapenade generously over ribeye and serve immediately.

Bulgogi — Korean for "fire meat" — is one of the great marinades of the world. Soy, brown sugar, sesame oil, and Asian pear come together to tenderize and glaze a Pre New York Strip before it hits the heat. The result is caramelized, savory, and deeply satisfying. Total Time: 50 minutes (plus 30 minutes marinating) Servings: 2 Bulgogi New York Strip Ingredients 1 Pre New York Strip steak ½ cup soy sauce ⅓ cup brown sugar ½ of an Asian pear, grated or finely chopped 3 tablespoons toasted sesame oil 3 tablespoons of garlic, minced 1 teaspoon of ginger, grated 2 green onions, finely chopped, plus more for serving ½ teaspoon black pepper 1 tablespoon toasted sesame seeds 1 teaspoon cornstarch (optional, for thicker sauce) 1 teaspoon water (optional, for thicker sauce) Roasted bok choy, for serving Instructions: Combine soy sauce, brown sugar, Asian pear, sesame oil, garlic, ginger, green onions, black pepper, and sesame seeds in a zip-close bag or shallow dish. Add New York Strip to marinade, seal, and refrigerate for at least 30 minutes. (Why: acid from the pear and salt from the soy begin to break down surface proteins, improving tenderness and flavor absorption.) Remove steak from marinade and let sit at room temperature for 10 minutes before cooking. (Why: bringing meat closer to room temperature promotes more even cooking.) Reserve marinade and pour into a small saucepan over medium heat; simmer until reduced by half, about 8–10 minutes. For a thicker sauce, whisk together cornstarch and water to form a slurry and stir into simmering bulgogi sauce until thickened. Cook Bulgogi New York Strip in a cast iron skillet or on a grill over high heat, 3–4 minutes per side, or until internal temperature reaches 130º F for medium-rare. Rest steak 5 minutes before slicing against the grain. Serve over roasted bok choy, spoon bulgogi sauce over steak, and garnish with sliced green onion.

Steak and potatoes, treated like a bistro plate. Crispy smashed Yukon potatoes roast under thyme and flaky salt while Pre petite sirloin sears off in beef tallow, then the same pan becomes a cognac cream sauce with a hit of Dijon. Pre's grass-fed sirloin stays lean and tender enough to handle the richness without losing the beefy flavor. The kind of weeknight win that tastes like it took all day. Total Time: 1 hour 15 minutes Servings: 2 Steak and Potatoes Ingredients 1 package (2 steaks) Pre petite sirloin 1.5 pounds baby Yukon potatoes 5 tablespoons beef tallow, divided 1 teaspoon flaky salt 1 tablespoon fresh thyme 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper Salt and freshly ground black pepper, to taste 1 shallot, minced 2 ounces cognac 4 ounces beef stock 4 ounces heavy cream 1 tablespoon Dijon mustard Fresh parsley, chopped, for garnish Instructions: Preheat oven to 450º F. Add baby Yukon potatoes to a pot and cover with cold water by 1 inch. Bring to a boil, reduce heat, and cook for 15 minutes. Drain and let dry in the colander for 5 minutes. On a large parchment-lined baking sheet, lay out the potatoes and, using the bottom of a heavy glass, smash them down to about 1/2 inch. Melt 3 tablespoons beef tallow in a measuring cup and brush generously over the smashed potatoes. Sprinkle with flaky salt, fresh thyme, garlic powder, and freshly ground black pepper. Roast for 35 minutes or until golden and crispy. Pat sirloins dry with a paper towel and season with salt. (Why: removing surface moisture helps develop a deeper, browned crust.) In a stainless steel pan, melt 1 tablespoon beef tallow and cook sirloins to desired doneness, about 4 minutes per side for medium rare. Let rest on a plate for at least 5 minutes, and do not wipe out the pan. (Why: resting allows juices to redistribute, keeping the meat moist.) In the same pan, melt 1 tablespoon beef tallow, then add the minced shallot and sweat until transparent, about 5 minutes. Season with a pinch of salt and pepper, then add 2 ounces cognac. Turn off the heat entirely and carefully light the pan on fire with a stick lighter. Let it burn for a few moments before blowing out the flame. Turn the heat back on and let the alcohol cook down for another minute. Add 4 ounces beef stock and reduce by half, scraping up all the browned, sticky bits at the bottom of the pan. Add 4 ounces heavy cream and 1 tablespoon Dijon mustard. Reduce once more to desired consistency. To serve, lay out potatoes as a bed and top with sliced steak. Smother the whole thing in pan sauce and finish with chopped parsley. Notes: Adding cognac and lighting it on fire is optional. Be careful of eyebrows.

Thinly rolled, oven-baked, and crisped to order -- this homemade Döner Wrap captures everything that makes the street food classic worth craving. Pre's 85% Lean Ground Beef brings the fat content needed to keep the spiced meat mix juicy through baking and the final sear, with none of the mystery of the original. Make the meat packets ahead, keep them in the refrigerator or freezer, and assemble wraps all week. Total Time: 50 minutes Servings: 8 Döner Wrap Ingredients 1 16-ounce package 85% Lean Ground Beef 1 16-ounce package ground lamb 3 cloves of garlic, grated ¼ cup plain Greek yogurt 4 tablespoons olive oil 2 teaspoons kosher salt ½ teaspoon black pepper 2 teaspoons dried dill 2 teaspoons cumin 1 tablespoon paprika 2 teaspoons oregano ½ teaspoon cayenne pepper 1 tablespoon double-concentrated tomato paste (or 2 tablespoons regular) Cucumber Tomato Salad 1 seedless cucumber, peeled and diced small 1 large Roma tomato, diced small ½ small red onion, peeled and diced small 1 teaspoon dried dill or 1 tablespoon fresh dill, minced 1 tablespoon olive oil Red wine vinegar, to taste Salt and pepper, to taste For Serving Warm pita, lavash, or tortilla Hummus Shredded lettuce Tzatziki, toum, kabob chili sauce, or zhug Instructions: Preheat oven to 400º F. Place all Döner Wrap meat ingredients in a large bowl and mix well with hands until thoroughly blended. (Why: thorough mixing distributes fat and spices evenly, giving each slice consistent flavor and texture.) Place a large piece of parchment on a work surface and divide meat into 5 equal portions. Place one portion in center of parchment and cover with a second piece of parchment. Press down to flatten, then use a rolling pin to roll meat into a thin, even layer, pressing to edges and smoothing out any air pockets. Use a bench scraper or spatula to gather any meat that presses out and add it to another portion. Remove top piece of parchment. Starting at the long side, roll meat into a firm, compact log, tightening parchment as you roll. Twist ends of parchment to secure. Repeat with remaining portions and place all wrapped packets on a baking tray. Bake 20 to 25 minutes, flipping once halfway through. (Why: flipping ensures even cooking on both sides of the rolled meat.) Remove from oven and let packets rest 5 minutes, then unroll and transfer meat to a cutting board. Slice into strips. For crispier edges, place sliced meat under broiler or in an air fryer for 2 to 3 minutes. While meat bakes, combine all cucumber tomato salad ingredients in a bowl, toss well, and season to taste. Spread inside of pita or lavash with hummus or sauce of choice. Top with shredded lettuce, cucumber tomato salad, and döner meat strips. Add tzatziki, toum, or chili sauce as desired, then fold snugly and serve hot. Cooked döner packets keep in the refrigerator for up to 5 days, or frozen and wrapped in foil for up to 2 months.

Toum is the Lebanese garlic sauce built for bold eaters -- intensely aromatic, creamy, and unapologetically garlicky. This Greek yogurt-based version keeps all that punch while adding a meaningful protein boost. A natural match for grilled Pre New York Strip Steak, it takes minutes to make and keeps in the refrigerator for up to a week. Total Time: 10 minutes Servings: 4 (makes approximately 1 cup) Toum Garlic Sauce Ingredients 1 cup whole milk plain Greek yogurt 5 cloves of garlic, finely grated with a microplane 1 tablespoon water 1 teaspoon fresh lemon juice Olive oil for drizzling 1 Pre New York Strip Steak per person, grilled or pan-seared, sliced for dipping Instructions: Remove steak from refrigerator and let sit 10 minutes before cooking. (Why: bringing meat closer to room temperature promotes more even cooking.) Add all Toum garlic sauce ingredients except olive oil to bowl of a small food processor. Pulse until well combined and smooth. Transfer to a serving bowl and drizzle with olive oil. Grill or pan-sear New York Strip Steak to desired doneness, then rest at least 5 minutes before slicing. Slice steak and serve alongside Toum garlic sauce for dipping.

Smoky roasted red peppers and fiery harissa meet creamy Greek yogurt in this quick, protein-forward sauce. The combination delivers heat and depth without overwhelming the beef, making it one of the boldest dipping sauces for Pre New York Strip Steak. Keep a jar in the refrigerator for up to a week -- it only gets better. Total Time: 10 minutes Servings: 4 (makes approximately 1 cup) Roasted Red Pepper Harissa Ingredients 1 cup whole milk plain Greek yogurt 1 cup jarred roasted red peppers, drained, blotted dry on paper towel, and roughly chopped ¼ cup prepared harissa Olive oil for drizzling Instructions: Add all Roasted Red Pepper Harissa ingredients except olive oil to bowl of a small food processor. Pulse until well combined and smooth. Transfer to a serving bowl, drizzle with olive oil, and serve alongside grilled steak.

A classic Mediterranean condiment, reimagined as a high-protein dipping sauce for grilled beef. Whole milk Greek yogurt forms a rich, tangy base that carries bright dill, fresh parsley, and lemon zest beautifully. Make it the day before and the flavors deepen further -- it keeps up to one week in the refrigerator. Total Time: 10 minutes Servings: 4 (makes approximately 1 cup) Tzatziki Sauce Ingredients 1 cup whole milk plain Greek yogurt 1 English cucumber, peeled, halved lengthwise, seeds removed 2 cloves of garlic, finely grated with a microplane 1 teaspoon kosher salt ¼ cup fresh dill, destemmed and chopped ¼ cup fresh parsley, destemmed and chopped Zest of 1 small lemon, finely grated with a microplane Olive oil for drizzling Instructions: Grate cucumber on large holes of a box grater, then place in center of a clean kitchen towel. (Why: wringing out moisture prevents the Tzatziki sauce from becoming watery.) Twist towel tightly and wring out as much moisture as possible from cucumber. Add cucumber and all remaining ingredients except olive oil to bowl of a small food processor. Pulse until well combined. Transfer to a serving bowl, drizzle with olive oil, and serve alongside grilled steak.

All the bold, savory flavors of an egg roll without the wrapper. Pre's 95% Lean Ground Beef brings the ideal lean-to-fat ratio to these ginger-sesame meatballs, holding their shape while staying juicy against a crisp, citrusy cabbage slaw. A complete meal in one bowl, ready in under 30 minutes. Total Time: 30 minutes Servings: 4 Egg Roll Meatball Ingredients 1 pound 95% Lean Ground Beef 1 teaspoon Redmond's Real Fine Sea Salt, plus a pinch 4 scallions, 2 thinly sliced on a bias and 2 minced 1 2-inch piece of fresh ginger, grated and divided in half ½ cup Coconut Aminos, divided in half 4 tablespoons toasted sesame oil, divided in half 1 lime, juiced 2 tablespoons sesame seeds 1 bag pre-mixed cabbage slaw (purple cabbage, green cabbage, carrot) Instructions: In a large bowl, whisk together half the ginger, half the Coconut Aminos, half the sesame oil, lime juice, a pinch of salt, and half the sesame seeds to make slaw dressing. Toss cabbage slaw in dressing until well coated and set aside while meatballs cook. (Why: resting the slaw allows the dressing to soften the cabbage slightly and deepen the flavor.) In a medium bowl, combine egg roll meatball mixture: beef, 1 teaspoon salt, remaining ginger, remaining sesame oil, minced scallions, and remaining Coconut Aminos. (Why: cold fat holds its structure, giving meatballs better texture.) Preheat a skillet over medium-high heat. Using oiled or wet hands, form meat into 2-inch meatballs. Place meatballs into skillet and turn regularly until browned on all sides and fully cooked, reaching an internal temperature of 160º F. Serve meatballs over marinated slaw and garnish with sliced scallions.

Queso Fundido is already a crowd-stopper on its own — add a smoky roasted poblano salsa and seasoned ground beef and it becomes the kind of dish people hover around until it's gone. Pre's 95% lean ground beef keeps things from getting too heavy without sacrificing any of the savory, meaty backbone the dish needs. Everything comes together in one cast iron skillet and goes straight to the table, which is exactly how it should be served. Total Time: 30 min Servings: 4–6 Queso Fundido Ingredients For the Queso: 1 16-ounce package of Pre 95% lean ground beef High-heat cooking oil spray or 1 tablespoon cooking oil 3 tablespoons taco seasoning 1 tablespoon butter 1 tablespoon all-purpose flour 1 cup whole milk 12 ounces cream cheese, room temperature, cut into 2-inch cubes 16 ounces Chihuahua cheese, grated For the Roasted Poblano Salsa: 2 poblano peppers, stem and seeds removed, sliced into 4 to 6 strips 4 to 6 roma tomatoes, quartered 4 cloves of garlic, mashed 1 small onion, diced 1 teaspoon kosher salt 1 teaspoon freshly squeezed lime juice Dash of hot sauce For Serving: Tortillas Fresh cilantro, chopped Avocado, sliced Instructions Preheat oven to 400º F. Line a baking sheet with parchment paper and arrange poblano strips and tomato quarters in a single layer. Season with salt and pepper and roast until skins are charred, 15 to 20 minutes. Remove from oven and let cool. Heat a large cast iron skillet over medium-high heat. Add ground beef and taco seasoning and brown until cooked through, 6 to 7 minutes. (Why: cast iron retains heat evenly, preventing the pan from cooling when meat is added.) Peel charred skins from peppers and tomatoes — this does not need to be precise, as a bit of skin mixed in adds smokiness. Transfer to a food processor or blender, add salt, lime juice, and hot sauce, and pulse until blended but still slightly chunky. In a large pot over medium heat, melt butter and whisk until foamy, about 1 minute. Add flour and whisk until incorporated, about 1 more minute. Add milk and whisk for 5 minutes until mixture begins to thicken slightly. (Why: building a roux before adding milk prevents lumps and gives the queso a smooth, stable base.) Add cream cheese and stir until melted, then stir in shredded Chihuahua cheese, reserving about 1/2 cup for topping. Return cast iron skillet with beef to stove over medium-low heat. Add queso mixture and stir until fully combined. Top with reserved cheese and place under broiler for 2 to 3 minutes, until cheese is bubbling and beginning to brown. Warm tortillas wrapped in a clean dish towel in the microwave for about 45 seconds. Drizzle roasted poblano salsa over queso fundido, top with chopped cilantro, and serve directly from the cast iron with warm tortillas and sliced avocado alongside.

Southern biscuit sandwiches get a full upgrade here: flaky, buttery biscuits hollowed and filled with homemade pimento cheese spread, thinly shaved petite sirloin, and a tangy scallion mayo that ties it all together. Pre's petite sirloin is a lean, well-marbled cut that shaves beautifully when sliced against the grain and stays tender when cooked to medium-rare. Make the pimento spread up to two days ahead and the whole thing comes together fast enough for game day or a weekend crowd. Total Time: 1 hour 30 minutes (plus 1 hour chill time for spread) Servings: 8 Steak Biscuit Sandwiches Ingredients For the Steak and Sandwiches: 2 8-ounce Pre petite sirloin steaks, tenderized 1 can of store-bought buttermilk biscuits (8 count) 1 cup pimento cheese spread (recipe below) For the Scallion Mayonnaise: 1/4 cup store-bought mayonnaise 2 scallions, green tops only, washed, trimmed, and minced 1 teaspoon apple cider vinegar Pinch of kosher salt For the Pimento Cheese Spread: 2 cups shredded sharp cheddar cheese 1 8-ounce block of cream cheese, softened 4 tablespoons salted butter, softened 2 tablespoons chopped pecans (optional) 1 tablespoon garlic and parsley seasoning salt 1/4 teaspoon cayenne pepper 1 tablespoon grated sweet onion 1 8-ounce jar of diced pimento, drained 2 teaspoons ground black pepper 2 teaspoons hot sauce Instructions: Make pimento cheese spread: place all spread ingredients in a food processor and blend until well combined. Spoon into a crock or jar, cover, and refrigerate at least 1 hour or up to 2 days. Remove spread from refrigerator about 30 minutes before assembling sandwiches. (Why: bringing the spread closer to room temperature makes it easier to spread without tearing the biscuit.) Bake biscuits according to package directions and let cool completely before assembling. Blot petite sirloin dry with a paper towel, tenderize with preferred method, and season liberally with kosher salt. (Why: removing surface moisture helps develop a deeper, browned crust.) Coat steaks lightly with high-heat cooking oil. Preheat a cast iron skillet over medium-high heat and cook steaks 4 to 5 minutes per side for medium-rare. (Why: cast iron retains heat evenly, preventing the pan from cooling when meat is added.) Do not cook past medium — petite sirloin stays significantly more tender and juicy at lower internal temperatures. Transfer steaks to a cutting board and rest 5 minutes before slicing. (Why: resting allows juices to redistribute, keeping the meat moist.) Using a sharp knife, shave thin slices of steak by cutting against the grain. Stir together mayonnaise, minced scallion, vinegar, and a pinch of salt. Set aside. Pull each biscuit apart and hollow out about half the dough from the bottom half of each one. Spread about 2 tablespoons of pimento cheese into the hollowed section of each biscuit bottom. Top with shaved petite sirloin, building each steak biscuit sandwich with evenly distributed slices. Drizzle each with scallion mayonnaise, top with the biscuit lid, slice sandwiches in half, and secure with a toothpick. Serve immediately.

Two-bite appetizers rarely earn this much attention. A homemade pimento cheese cracker — buttery, sharp, and flecked with sesame seeds and roasted pimento pepper — serves as the base for thinly shaved Pre petite sirloin and a bright, tangy scallion mayo. Petite sirloin is a lean, flavorful cut that slices beautifully when rested and handled right, making it a smart choice for an appetizer that needs to look as good as it tastes. Make the crackers a day ahead and the whole thing comes together quickly before guests arrive. Total Time: 1 hour 10 minutes (plus 4 hours chill time) Servings: 8–10 (as appetizer) Sirloin Bites Ingredients 1 8-ounce Pre petite sirloin steak 6 ounces sharp cheddar, coarsely grated (about 2 cups) 6 ounces super sharp cheddar, coarsely grated (about 2 cups) 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1/3 cup chopped jarred pimento peppers 5 tablespoons chilled butter, cut into pieces 3 tablespoons white or a combination of white and black sesame seeds 1/4 cup store-bought mayonnaise 2 scallions, green tops only, washed, trimmed, and minced 1 teaspoon apple cider vinegar Instructions: Pulse cheese, flour, salt, and cayenne in a food processor to combine, stopping before the mixture is overworked. Add pimento peppers and pulse until mixture turns orange, 2–3 pulses. Add cold butter and pulse until largest pieces are pea-sized, 4–6 pulses. Drizzle in 2 tablespoons of ice water and pulse 2–3 more times. Test dough by rolling a small piece in hand — it should hold together and form a ball. If not, pulse in another tablespoon of ice water. Transfer dough to a work surface and form into a rectangle. Sprinkle 1/4 of the sesame seeds over surface, then roll dough into a log. Scatter remaining sesame seeds on the work surface and roll log in seeds until completely coated. Discard any seeds that do not stick. Wrap in plastic and chill at least 4 hours and up to 1 day. Place a rack in the middle of oven and preheat to 350º F. Unwrap dough and use a sharp knife to slice into rounds, 1/8 to 1/4 inch thick. Transfer crackers to a parchment-lined baking sheet, spacing about 1 inch apart, using two sheets if needed. Prick each cracker 3–4 times with a fork to prevent puffing. Rotate baking sheets front to back halfway through baking, until tops and edges are golden, 25–30 minutes. Let crackers cool on baking sheets — they will crisp as they cool. Use crackers the same day, or wrap tightly in parchment and place in a freezer bag. Crackers will keep frozen for up to 6 weeks. Stir together mayonnaise, minced scallion, vinegar, and a pinch of salt. Set aside. Blot petite sirloin with a paper towel, tenderize as preferred, and season with salt. (Why: removing surface moisture helps develop a deeper, browned crust.) Rub steak with oil and cook over medium heat to desired doneness, about 5 minutes per side for medium-rare. Petite sirloin benefits from not going past medium — the cut stays juicier and more tender at lower internal temperatures. Remove steak from heat and let rest 5 minutes before slicing. (Why: resting allows juices to redistribute, keeping the meat moist.) Using a sharp knife, shave thin slices across the grain. (Why: cutting across muscle fibers shortens them, making each bite more tender.) Spoon mayonnaise mix into a zip-lock bag, push mix into one corner, and snip the tip with scissors. Top each cracker with a slice of sirloin, pipe mayo over top, and serve the sirloin bites immediately.

Bright, bold, and built around one of the best cuts of beef available — this Mojo Filet with Citrus Salad is a showstopper. Pre Filet Mignon marinates in a zesty Cuban-inspired mojo sauce of citrus, garlic, jalapeño, and cilantro before being seared and sliced over a vibrant salad of romaine, Cara Cara orange, grapefruit, avocado, pine nuts, and creamy goat cheese. The result is a restaurant-worthy plate that balances rich, tender beef with fresh, citrusy brightness. Total Time: 6 hours 30 minutes (includes 4–6 hour marinade) Servings: 2 Mojo Filet and Citrus Salad Ingredients For the Mojo Sauce/Marinade: 4 cloves of garlic, minced 1 jalapeño, seeds and membranes removed, minced 1 large handful of fresh cilantro leaves, chopped Juice of 2 limes Juice of 1 orange 2 tablespoons white vinegar ½ cup olive oil Kosher salt and freshly ground black pepper to taste For the Citrus Salad Dressing: 2 tablespoons rice wine vinegar ¼ cup orange juice 2 tablespoons fresh parsley, minced 2 tablespoons honey 1 clove of garlic, minced ½ teaspoon salt ⅓ cup olive oil For the salad: 1 Pre Filet Mignon, cooked and sliced 8 cups of romaine, washed and chopped 1 small red onion, halved and very thinly sliced 1 Cara Cara or navel orange, peeled, supremed, and cut into bite-size pieces 1 pink grapefruit, peeled, supremed, and cut into bite-size pieces 1 ripe avocado, peeled and diced ¼ cup pine nuts, toasted ¼ cup fresh goat cheese, crumbled Mojo Filet and Citrus Salad Instructions:: Place all mojo marinade ingredients in a blender and blend on high for 20 seconds. Remove filet from package and blot dry with a paper towel. Place in a zip-lock bag with mojo marinade and refrigerate for 4 to 6 hours. Place all dressing ingredients except olive oil in a jar with a tight-fitting lid and shake until well blended. Add olive oil and shake again until emulsified. Set aside. Remove filet from marinade and cook to desired doneness. Let rest at least 5 minutes before slicing. Toss romaine, red onion, orange, and grapefruit with enough dressing to coat and arrange on a large shallow bowl or platter. Top salad with avocado, pine nuts, and goat cheese. Place sliced mojo filet over top and serve immediately.