Sirloin Topped with Seared Avocado & Roasted Corn and Smoked Tomato Salsa

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Recipe byia

Categories:
- Avocado
- Corn
- Roast
- Salsa
- Tomato

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Ingredients:

Bonnell's Grilled Prime Sirloin Topped with
Seared Avocado & Roasted Corn and Smoked Tomato Salsa
(Serves 2)

Ingredients
2 12-14 oz Prime Top Sirloin Steaks
1 ripe beefsteak tomato
1 ripe yellow tomato
1 ear fresh sweet corn
2 poblano peppers
1 small purple onion
1 large ripe haas avocado
2 limes
1 tablespoon extra virgin olive oil
salt and pepper to taste
Creole seasoning blend to taste

For the Salsa:
Remove the core from the red and yellow tomatoes, then place face up on a smoker rack. Allow to smoke over pecan wood for 10-15 minutes. Roast the poblano peppers over a grill or gas burner until blackened on all sides. Allow the peppers to sweat in a plastic bag for 10-15 minutes, then remove the skins and seeds. Finely dice the peppers, tomatoes and purple onion and place in a mixing bowl with the juice of 2 limes. Allow to soak in lime juice for at least 30 minutes (to tame the heat of the onion a bit). Roast a fresh ear of corn over an open grill until just lightly brown on all sides. Cut the corn from the cob and add to the salsa. Add the olive oil, then season with salt and pepper to taste just prior to serving (adding the salt too early will cause the salsa to lose its juices and become soupy).

For the Avocado:
Cut the large avocado in half, then remove from the skin with a large spoon. Cut a small flat side on the bottom of the avocado to give a second flat surface that can be seared. Season with salt and pepper, then sear in a very hot nonstick pan with just a touch of vegetable oil until golden brown on both sides. This will develop a wonderfully complex and rich flavor for the avocado.

For the Steak:
Season with your favorite blend of spices (or at least an ample amount of salt and pepper) and cook to desired temperature over an open grill. Allow the steak to rest after cooking for a few minutes prior to serving. Top with the seared avocado, then spoon a heaping mound of the smoked tomato and roasted corn salsa over the top and around the plate. Enjoy!