Sirloin steak is the easiest summer steak, and it's also on sale during June at just $10.50/lb! Stop by to grab some at the St. Matthews Farmers' Market (Saturday 8-12) or the Fox Shop (M-F 8-4). Special thanks to our foodie friend Lindsey McClave for creating and sharing this recipe for Foxhollow Delivery, our monthly subscription service from our farm to your door.
Serves 2-4
Main Ingredients:
- 1.5 lbs Foxhollow 100% Grassfed Top Sirloin steak
- kosher salt
- black pepper
- corn tortillas
- limes for serving
Marinade Ingredients:
- 1/2 cup olive oil
- 6 garlic cloves, smashed
- 3 tbsp lime juice
- 1 tbsp Worcestershire sauce
- 1/4 tbsp red pepper flakes
- 1/4 bunches fresh cilantro
- salt and pepper to taste
Pico de Gallo Ingredients:
- 1 cup finely chopped tomatoes, seeds removed
- 1/2 cup finely chopped onion
- 1/4 cup finely minced jalapeños, seeds removed
- 1 tbsp lime juice
- 1 tbsp finely minced cilantro
- pinch kosher salt
Avocado Puree Ingredients:
- 2 avocados
- 1 tsp lime juice
- 1 tbs olive oil
- salt and pepper to taste
Instructions:
- Whisk all the marinade ingredients together until well combined. Pour all but 1/4 c marinade into large plastic bag. Add steak to the bag and ensure it is fully coated in marinade. Marinate in fridge for 3-24 hours. Cover the 1/4 c remaining marinade and refrigerate until it is time to grill the steak.
- Make the pico de gallo by combining all ingredients in a bowl and tossing until well mixed. Taste and add additional lime or salt if preferred. Refrigerate until ready to use.
- Prepare avocado puree just before it is time to cook the steak. Scoop avocado into blender and puree, making sure there aren't any chunks. Add remaining avocado puree ingredients and mix until smooth. Transfer to a bowl and cover at room temperature.
- If cooking on stove, warm and oiled pan over medium heat. Alternatively, heat a grill to medium and oil the grate. Remove steak from marinade and transfer to plate. Season both sides of steak with more salt and pepper. Cook on grill for 4 minutes each side for medium rare. Baste steak with reserved marinade while grilling. Remove steak from grill and tent with foil, allowing it to rest of 10 minutes before slicing thinly.
- Warm corn tortillas and spread a spoonful of avocado puree on one side. Top with sliced steak and garnish with pico de gallo. Serve with lime wedges.