Ingredients
- 1-2 steaks about 1/2 inch thick. (Any cut you like will do. Flank or t-bone work well.)
- Avocado
- 1 Yellow Heirloom Tomato (Any tomato will do)
- 1 Fresno Chili (Jalapeno will work)
- 1/2 cup sweet corn (Fresh or canned)
- 1/2 cup button mushrooms
- 1/2 cup fesh cilantro
- 1 small red onion
- 1 lime
- 1 small red bell pepper
- salt
- pepper
- 1 tsp. chili powder (paprika, cumin, even cinnamon will do)
Directions
Corn
- Chop/dice onions, red bell pepper, and mushrooms to about the same size as your corn.
(If you have fresh corn, place cobb on cutting surface, and slice down, a few rows at a time, until you have removed all the kernels.)
- Mince the fresno chili (about 1/8″ pieces)
- Rough chop the cilantro
- Add 1 tbsp. butter and 1 tbsp. of olive oil to a sauté pan
- Add the fresno chili
- Heat oil and add the mushrooms, corn, red peppers, and onions to the pan and sauté for about 2 minutes. Add a pinch of chili powder and salt and pepper to taste.
- Add cilantro when done.
Avocado Tomato Salad
- Remove avocado from skin and slice into pieces about 1/2 inch wide.
- Squeeze 1/2 of the lime over the Avocados.
- Slice your tomato into 1/2 pieces, roughly the size of the avocado.
- Add to avocados and add a tsp of the fresno chili and a pinch of your favorite finishing salt.
(Table salt will do.)
Steak
- Generously coat both sides of the steak with salt and pepper at least 10 minutes before you cook it. It is best if the steak is at room temperature.
- Seer or grill the steak on both sides (a little olive oil in the pan would help). The cooking time varies based on the thickness and your preferences about the doneness.
- Sprinkle with a pinch of chili powder on each side while they cook. (You can use paprika, cumin, any dark spice you prefer, even a little cinnamon is nice).
- Let it rest for a few minutes.
- Squeeze 1/2 the lime over the steak and add the remaining cilantro and fresno chilis.
- Slice the steak and serve.
