• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

You’ll need a medium pan, avocado oil, salt & pepper.

§Details

• ⏲️ Prep time: 10 Min
• 🍳 Cook time: 20 Min
• 🍽️ Servings: 2

§Ingredients

• 2 Steaks (6 or 8 oz)
• 6 Mini Sweet Peppers (140g)
• 1 Bunch of Cilantro (or Spinach)
• 1 Lime
• 2 ears of Corn (or 1 Can)
• 1/2 Cup of Avocado Puree
• 1/4 Cup Marinated Onions (25g)
• 1/2 Sour Cream overfill the cup (43ml)
• 1 Tbs Tex Mex spice mix (10g)

§Directions

1. Cook the Steaks: In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ½ the spice blend and S&P. Add the steaks to the pan and cook, 3-5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for 5 minutes before slicing against the grain. Reserve the pan.
2. Mise en place: While the steaks cook, quarter the lime. Shuck to corn; slice the kernels off the cob. Thinly slice the sweet peppers into rounds, discarding the stem ends and seeds.
3. Make the corn salsa: In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the corn and sweet peppers. Cook, stirring frequently, 2 to 4 minutes, until softened; season with the remaining spice blend and S&P. Add juice from ½ the lime wedges, ½ the marinated onions and a drizzle of olive oil; toss well.
4. Make the avocado crema: While the vegetables cook, roughly chop the cilantro leaves and stems (or spinich). In a small bowl, combine the avocado purée, sour cream, ½ the cilantro and as much juice from the remaining lime wedges as you’d like; season with S&P.
5. Finish & serve: To the pan of corn salsa, add the remaining cilantro and sir to combine thoroughly. Divide the avocado crema between your plates and spread out in a circular motion. Top with the steaks and corn salsa. Garnish the steaks with the remaining marinated onions. Bon appetit!