Chef Rena Frost of Mac's On Main Aussie sliced Steak with Jicama and Chipotle Honey Vinagrette
- Prep time 15Min
- Cook time 5Min
- Technique Broil
- Meat Beef
- Cut Sirloin
- Serves 4
Aussie sliced Steak with Jicama and Chipotle Honey Vinagrette
Ingredients
4 (6-oz.) Aussie grassfed sirloin steaks
For the Chipotle Honey Vinaigrette:
½ cup red wine vinegar
4 cloves fresh garlic, chopped
4 chipotle chiles
2 Tsp. honey
1/2 Tsp. salt
1/2 Tsp. black pepper
1 cup corn oil
1/2 cup cilantro, finely chopped
For the jicama salad:
1 Tbsp. olive oil
3 Tbsp. fresh lime juice
1 Tbsp. cilantro, chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 cup jicama, julienned
1 cup pineapple, diced small
1/2 cup red onion, minced
1/2 cup red bell pepper, diced small
1 Tbsp. minced jalapenos
Method
For the chipotle honey sauce:
Combine, vinegar, garlic, chiles, honey salt and pepper in Robocoupe and blend until smooth.
Slowly drizzle oil and blend until emulsified.
Add cilantro and pulse twice to incorporate.
Store refrigerated at 40° or lower in a covered container.
For the jicama salad:
Thoroughly wash all vegetables and use a mandolin to julienne.Mixtogether the oil, lime juice, cilantro, salt and pepper.
Add remaining ingredients and toss to coat.
Add cilantro and pulse twice to incorporate.
Store refrigerated at 40° or lower in a covered container.
At time of service:
Season sirloin steaks with salt and pepper. Place on char broiler and cook to temperature.
Remove and let rest while plating jicama (1/3 cup) and reheating 1/3 cup of sauce.
Slice sirloin and drizzle sauce on plate, place sliced Sirloin on top and drizzle more sauce. Remaining sauce should go in a sauce cup on the side.
