Steak with corn and avocado salsa

A delicious steak fritter that can be served with whole grain Tilda rice or sweet potatoes

Ingredients

  • For the steak.
  • 1.5 lb (680 g) flank steak
  • 1 tbsp. garlic powder
  • 1 tbsp. ground cumin
  • 1 tbsp. sweet paprika
  • 1 tbsp. chili powder
  • 1 ½ tbsp. coconut sugar
  • 1 ½ tg. salt
  • 1 ½ tg. pepper
  • 2 tbsp. olive oil
  • For the corn salsa.
  • 1 x 7 oz (200 g) canned corn, drained
  • 1 avocado, sliced
  • ½ red onion, sliced
  • 1 red bell pepper, sliced
  • ⅓ cup (5 g) fresh cilantro (coriander), chopped
  • 1 tbsp. ground cumin
  • 1 clove of garlic, chopped
  • 1 jalapeño pepper, sliced
  • 4 tbsp. lime juice
  • 2 tbsp. olive oil
  • salt and pepper

Instructions:

  1. Season by mixing garlic powder, ground cumin, paprika, chili powder, coconut sugar, and 1 ½ teaspoons each of salt and pepper.
  2. Brush the top of the steak with 1 tablespoon olive oil and sprinkle with half of the spice mixture. Turn the steak over and brush with the remaining olive oil and seasoning. Gently press the rub into the steak.
  3. Heat a grill pan over high heat and cook the steak for 4-5 minutes per side. Wrap the steak in tin foil and rest for 5-10 minutes. After resting, thinly slice the steak across the grain.
  4. Place all salsa ingredients in a bowl and mix well to combine. Season to taste with salt and pepper.
  5. Divide the steak and corn salsa between 4 plates and serve immediately.

Notes

GF:
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