Shanna's Latino Filet Avocado Jicama Salsa
2 x filet mignon steaks - (8 oz ea)
Kosher salt to taste
Coarsely-ground black pepper to taste
2 tbl olive oil
4 x ripe tomatillos husked, rinsed,
and diced
1 med jicama peeled, cubed
2 x avocados peeled, cubed
1/2 x red onion sliced
6 x red grape tomatoes halved
CHIMICHURRI
4 x garlic cloves minced
1/2 x jalapeno minced
1/2 x lime juiced
3 tbl red wine vinegar
1/2 cup olive oil
1/2 cup finely-chopped parsley leaves
1/2 cup finely-chopped cilantro leaves
1 tsp kosher salt
Method :
Preheat oven to 450 degrees. Season filet mignon steaks generously with salt and
pepper. In a heavy, ovenproof skillet, heat olive oil over medium-high heat
until almost smoking. Pan-sear the steaks, only on 1 side, for 2 minutes until a
crust forms. Transfer the pan to the oven and roast for 10 minutes or until
cooked medium-rare.
To prepare the salsa: Toss together the tomatillo, jicama, avocado, red onion
and grape tomatoes. Pour half the chimichurri sauce into the salsa and toss
gently to coat. Serve the steaks, crust-side up, with salsa and remaining
chimichurri.
To prepare the Chimichurri: Combine garlic, jalapeno and lime in a small bowl.
Whisk in vinegar and olive oil. Stir in parsley and cilantro. Add salt, cover
and let stand 2 hours to allow the flavors to marry.
This recipe yields 2 to 4 servings.