Ingredients:
For the Steak
● US striploin steaks (about 3 cm thick)
● Salt and freshly cracked black pepper
For the Mango Avocado Salsa
● 2 ripe mangoes, diced
● 2 ripe avocados, diced
● 1 large red onion, finely chopped
● ½ cup fresh cilantro, chopped
● Zest of 2 limes
● Juice of 2 limes
● ¼ teaspoon chili powder (to taste)
● ¼ cup olive oil
● Salt and freshly cracked black pepper to taste
Preparation:
Prepare the Steak:
1. Season the striploin steaks generously with salt and pepper
2. Reverse sear in a 120ºC oven for 30 minutes, on the rack uncovered. Or sous vide the steaks at 130°F (54°C) for medium-rare for 2 hours.
3. On high heat, sear steaks for 30-45 seconds per side until a crust forms
4. Let the steaks cool completely before slicing thinly then dicing.
Prepare the Salsa:
1. In a large bowl, combine diced mango, avocado, and red onion
2. Add cilantro, lime zest, lime juice, and chili powder
3. Drizzle with olive oil and season with salt and pepper to taste
4. Mix gently to avoid breaking up the avocado.
Assemble:
1. Spoon the mango avocado salsa onto a large serving platter
2. Top with diced strip steak
3. Serve with tortilla chips if desired.