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 Rub1 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 Steaks2 medium flank steaks
cup avocado oil
2 Tbsp piri piri spice mix
cup cilantro
Grilled Veggie Salad2 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 Frites2 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 Aioli3 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 Rub1. in a small bowl, mix all the ingredients together.
Piri Piri Grilled Flank Steaks1. 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 Salad1. 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 Frites1. 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 Aioli1. 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