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.