Beef Sirloin with Fried Avocado, Sweet Potato Chips and Tomato-Jalapeño Salsa
A great steak recipe requires the perfect combination of elements, that when properly prepared, result in a satisfying and delicious meal. Our steak recipe and video reveal how to properly accomplish cooking steak to perfection. Top it off with pan-fried avocado, and the spicy touch of salsa for mealtime success.
Preheat oven to 210°F. Peel sweet potato and slice very finely with a mandoline or knife (or use a peeler for large strips). Peel and finely chop shallot and garlic.
In a pan, heat a little more than ½ cup of oil and fry the sweet potato slices in small batches over high heat for about 2 minutes per batch until crisp, turning occasionally. Drain on paper towel and season with salt.
Finely dice tomatoes. Finely dice jalapeño, removing stalk and seeds. Put cilantro tips aside for garnishing, remove the remaining leaves from stems and chop finely.
Wash lime, zest peel, squeeze juice, and mix with tomatoes, jalapeño, shallot, half of the garlic and chopped cilantro in a bowl. Season with salt, sugar, and pepper to taste.
Cut avocado in half, remove pit and flesh in one piece. Crumble chili into fine pieces. Season steak on all sides with salt and pepper to taste.
Place avocado halves in a bowl and marinate with 2 - 4 tbsp. oil, chili, salt and pepper to taste. Heat oil in a pan and sear sirloin steaks on high heat for 1 minute on both sides.
Place steaks on a baking sheet covered with foil or wax paper. Cook for 10 minutes in the preheated oven on a middle rack.
Heat oil in the previously used pan and cook avocado halves on high heat for about 1 minute. Then turn over, add remaining garlic, and cook for another minute. Remove steaks from oven, let rest for 3 minutes, covered, and then cut in half at an angle.
Place steaks and avocado on a plate. Garnish with sweet potato chips and salsa.
- 2 beef sirloin steaks
- 1 sweet potato
- 1 avocado
- 2 vine tomatoes
- 1 jalapeño
- 1 lime
- 1 bunch of cilantro
- 1 shallot
- 1 clove of garlic
- 1 dried chili
- ¾ cup olive oil