9/19/2025

Carne Asada with Avocado Crema

carne-asada-with-avocado-crema

mIX

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2 min read

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Chef's notes

You'll need a medium pan, avocado oil, salt & pepper.

Details

⏲️ Prep time: 10 Min
🍳 Cook time: 20 Min
🍽️ Servings: 2

Ingredients

2 Steaks (6 or 8 oz)
6 Mini Sweet Peppers (140g)
1 Bunch of Cilantro (or Spinach)
1 Lime
2 ears of Corn (or 1 Can)
1/2 Cup of Avocado Puree
1/4 Cup Marinated Onions (25g)
1/2 Sour Cream overfill the cup (43ml)
1 Tbs Tex Mex spice mix (10g)

Directions

Cook the Steaks: In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ½ the spice blend and S&P. Add the steaks to the pan and cook, 3-5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for 5 minutes before slicing against the grain. Reserve the pan.
Mise en place: While the steaks cook, quarter the lime. Shuck to corn; slice the kernels off the cob. Thinly slice the sweet peppers into rounds, discarding the stem ends and seeds.
Make the corn salsa: In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the corn and sweet peppers. Cook, stirring frequently, 2 to 4 minutes, until softened; season with the remaining spice blend and S&P. Add juice from ½ the lime wedges, ½ the marinated onions and a drizzle of olive oil; toss well.
Make the avocado crema: While the vegetables cook, roughly chop the cilantro leaves and stems (or spinich). In a small bowl, combine the avocado purée, sour cream, ½ the cilantro and as much juice from the remaining lime wedges as you'd like; season with S&P.
Finish & serve: To the pan of corn salsa, add the remaining cilantro and sir to combine thoroughly. Divide the avocado crema between your plates and spread out in a circular motion. Top with the steaks and corn salsa. Garnish the steaks with the remaining marinated onions. Bon appetit!

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Directions

Cook the Steaks: In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with ½ the spice blend and S&P. Add the steaks to the pan and cook, 3-5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for 5 minutes before slicing against the grain. Reserve the pan.

Mise en place: While the steaks cook, quarter the lime. Shuck to corn; slice the kernels off the cob. Thinly slice the sweet peppers into rounds, discarding the stem ends and seeds.

Make the corn salsa: In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the corn and sweet peppers. Cook, stirring frequently, 2 to 4 minutes, until softened; season with the remaining spice blend and S&P. Add juice from ½ the lime wedges, ½ the marinated onions and a drizzle of olive oil; toss well.

Make the avocado crema: While the vegetables cook, roughly chop the cilantro leaves and stems (or spinich). In a small bowl, combine the avocado purée, sour cream, ½ the cilantro and as much juice from the remaining lime wedges as you'd like; season with S&P.

Finish & serve: To the pan of corn salsa, add the remaining cilantro and sir to combine thoroughly. Divide the avocado crema between your plates and spread out in a circular motion. Top with the steaks and corn salsa. Garnish the steaks with the remaining marinated onions. Bon appetit!