Californian, Mexican, Southwestern, Steak

Top Sirloin with Fresh Cilantro, Lime, Avocado, Tomatillo Chili and Baked Cornbread Muffins

Top Sirloin Steak with Fresh Cilantro, Lime, Avocado, Organic Tomatillo Chili Salsa and Baked Corn Bread

One of the BEST TASTING recipes I’ve made yet.

Serves 4 | Wine to sip while cooking: 2009 Castle Rock Sonoma County Pinot Noir – medium-bodied, aromas of cherry, tea and herbal spice. On the palate it is smooth with a silky texture and mild tannins, giving flavors of black cherry, plum and spice, with a long finish

Steak

  • 1 tablespoon grapeseed oil or olive oil
  • 1 pound top sirloin steaks (4 pieces or cut into 4 pieces)
  • 2 red or yellow bell peppers, remove seeds and ribs and sliver
  • sea salt and peppercorns
  • fresh cilantro, chopped
  • Organic Tomatillo & Roasted Yellow Chili Salsa or your favorite salsa
  • shredded Mexican cheese or shredded Cheddar
  • 2 ripe avocados, diced
  • sour cream
  • 2 limes cut into wedges
  1. Add 1 tablespoon oil in a large skillet over high heat. Sear the steak 30 seconds on each side. Lower heat to medium and add bell peppers and steak. Cook steak 3 minutes on each side for medium-rare.
  2. Serve steak and season with sea salt and ground peppercorns. Top with bell peppers, cilantro, salsa, cheese, avocados.

Serve with sour cream and lime wedges on the side for serving.

Cornbread: make it from the Box

  • 1 – 15 ounce box cornbread mix – follow instructions on box (may require an egg, 1/2 cup oil and 3/4 cup milk)
  • Preheat oven to 350°F. Pour cornbread mixture into muffin baking tray and bake for 30 minutes

Cornbread: make it yourself

  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1 egg
  • 1 teaspoon grape seed oil
  • 1 cup corn kernels
  1. In a medium bowl, mix flour, cornmeal, baking power, 1 teaspoon salt. Make a well in the center and add milk, egg, and 1 tablespoon oil and whisk in the well. Then fold in the entire mixture. Then mix in the corn.
  2. Preheat oven to 350°F. Pour cornbread mixture into muffin baking tray and bake for 30 minutes

2009 Castle Rock Sonoma Pinot Noir

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Discussion

2 thoughts on “Top Sirloin with Fresh Cilantro, Lime, Avocado, Tomatillo Chili and Baked Cornbread Muffins

  1. YUM

    Posted by blowingoffsteamandmore | December 31, 2012, 11:13 am
  2. This is unbelievably delicious. I can’t wait to make this again!

    Posted by unwind cooking | March 16, 2012, 8:01 pm

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