This recipe was provided by the Caifornia Avocado Commission and developed by Chef/Owner Jeff Rossman. Jeff opened Terra Restaurant & Bar in San Diego.

CHIPOTLE STEAK SLIDERS WITH AVOCADO TEMPURA AND AVOCADO-FENNEL AIOLI

Ingredients
Chipotle steak marinade (see recipe below)
2 lb. skirt steak, flank steak or flat iron steak
Tempura Batter (see recipe below)
Avocado-fennel aioli (see recipe below)

1 ripe, Fresh California Avocado, seeded peeled and cut into 12 wedges
12 slider buns or small sweet bread rolls
Chipotle Steak Marinade
3 chipotle chiles with adobo sauce
1 bunch cilantro, trimmed of stems
1 (6-oz.) can tomato paste
1/4 cup lime juice
2 cup orange juice
1/2 cup brown sugar
2 Tbsp. honey
1 pinch salt
10 cloves garlic
Avocado Fennel Aioli
3 ripe, Fresh California Avocados
1/2cup sour cream
Yellow food coloring (optional)
1/2 cup mayonnaise
1/4 cup chopped basil
1/4cup chopped cilantro
2 Tbsp. lime juice
1 jalapeño, seeded and minced
1 bulb fennel
2 Tbsp. fennel seedSalt and pepper, to taste

Tempura Batter
1/2 cup flour
1/2 cup cornstarch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 egg
2/3 cup ice water
Oil for deep frying

Method:

  1. Make steak marinade and marinate steak for at least 24 hours.
  2. Make aioli the day before to let flavors come together; refrigerate.
  3. Pour marinade over steak and let marinate in the refrigerator for at least 24 hours and up to 2 days.
  4. Grill steak to desired temperature; let rest and slice.
  5. Simultaneously tempura fry the avocado.
  6. Put together the sliders by spreading the aioli on top and bottom of buns, place sliced steak over the aioli and top with the tempura-fried avocado.

Chipotle Steak Marinade
  1. Make steak marinade by combining chiles, cilantro, tomato paste, lime juice, orange juice, brown sugar, honey, salt and garlic.
  2. Puree all in a blender until smooth.
  3. Marinade may be made ahead and kept in the refrigerator for 8 days or in the freezer for up to 3 months.

Avocado Fennel Aioli

  1. Make the aioli the day before serving to let flavors come together.
  2. Slice the fennel bulb and caramelize on low heat in a medium saute pan.
  3. In a bowl mash the avocados with a fork.
  4. Combine the caramelized fennel, mashed avocado, sour cream, mayonnaise, basil, cilantro, lime juice, jalapeño and fennel seed in a food processor and puree until smooth.
  5. Season with salt & pepper; refrigerate un
    til ready to use.

Tempura Batter
  1. Sift together the flour, cornstarch, baking soda, baking powder, sugar and salt; set aside.
  2. In a medium bowl, beat the egg slightly and mix with the ice water.
  3. Add a few drops of food coloring, if desired.
  4. Stir the dry ingredients into the egg mixture.
  5. Stir only until mixed; batter will be slightly lumpy.
  6. Dip avocado wedges into the batter and deep fry until golden brown.
  7. Drain on paper towels.
*Large avocados are recommended for this recipe.
A large avocado accordingly.
copyright © 2009 Terra Restaurant & Catering

Phone (619) 293-7088

San Diego, CA


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