Flank Steak Salad with Avocado Frites and Aioli

Grilled piri piri flank steak with grilled corn and avocado salad with avocado frites and avocado aioli.
Directions for: Flank Steak Salad with Avocado Frites and Aioli

Ingredients

Piri Piri Spice Rub

1 tsp smoked paprika

1 tsp dried oregano

1 tsp coriander, coarsely ground

1 tsp black pepper, coarsely ground

1 tsp ground ginger

1 tsp ground cardamom

1 tsp garlic powder

tsp salt

tsp ground piri piri pepper

Piri Piri Grilled Flank Steaks

2 medium flank steaks

cup avocado oil

2 Tbsp piri piri spice mix

cup cilantro

Grilled Veggie Salad

2 large ears of corn, husked

6 Tbsp avocado oil

12 small patty pan squash

2 medium zucchini, cut lengthwise into 1/3-inch-thick slices

2 poblano peppers

1 large ripe avocado, peeled, pitted, cut into -inch cubes

cup thinly sliced green onions

cup chopped fresh cilantro

Avocado Frites

2 cup avocado oil for frying

cup flour

tsp kosher salt, plus more to taste

2 eggs, beaten

1 cup panko

2 medium firm-ripe Hass avocados, pitted, peeled and sliced into 1/2-inch wedges

Avocado Aioli

3 Hass avocados

cup sour cream

3 Tbsp chopped basil

2 Tbsp minced garlic

2 Tbsp fresh lemon juice

2 Tbsp fresh lime juice

1 jalapeo, seeded and minced

1 small shallot, minced

Salt and freshly ground pepper

Directions

Piri Piri Spice Rub

1. in a small bowl, mix all the ingredients together.

Piri Piri Grilled Flank Steaks

1. Combine the avocado oil, piri piri spice mix and cilantro together in a large baking dish. Coat the flank steak with the marinade and refrigerate of 2 hours. Preheat the grill to high. Remove excess marinade from steaks and season well with salt and pepper. Grill steaks for 3-4 minutes on each side for medium-rare. Remove and let rest for 5 minutes. Slice across the grain.

Grilled Veggie Salad

1. Preheat the grill to medium-high heat. Brush corn and poblano peppers with 2 tablespoons avocado oil. Grill until tender and slightly charred turning occasionally, about 10 minutes. Cool and cut off corn kernels, place in a large bowl. Peel chiles, then stem, seed, devein and coarsely chop and add to the corn. Brush the squash and zucchini with 2 tablespoons avocado oil and grill on both sides until just cooked. Cut them into large dice and toss into the corn and chili mixture. Add the green onions, cilantro, lime juice and zest with the remaining avocado oil. Season and mix together well.

Avocado Frites

1. Heat oven to 200F degrees. in a medium saucepan, heat 1 1/2 inches of oil to 375 degrees. Mix flour with salt in a shallow plate. Put eggs and panko in separate plates. Dip avocado wedges in flour, shaking off excess. Dip in egg, then in panko to coat. Set on 2 plates in single layers. Fry 1/4 of the avocado wedges at a time until deep golden, 30 to 60 seconds. Transfer to plate lined with paper towels. Keep warm in the oven while cooking remainder. Sprinkle with salt to taste.

Avocado Aioli

1. in a medium bowl, coarsely mash the avocados with a fork. Fold in the sour cream, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper and serve. Makes about 3 cups

See more: Beef, Salad, Fry, Fruit, Summer, Grill