Smoky Filet
WITH CORN-AVOCADO SALAD AND TORTILLA CHIPS
As much as I love cozy stews and carb-loading all winter, I’m actually a humble servant of the sun, thriving on watermelon and vitamin D. It’s hard to choose my favourite part of this season, but a strong contender is the fact that a salad with a side of chips suddenly becomes a socially acceptable meal. Naturally, I fell victim to the fibermaxxing movement, which means my fiber-packed salad comes with fiber-maxxed chips and a fiber-loaded Thick-Cut Filet. Because I’m just a girl, chronically online and susceptible to almost any internet trend. Except for butter boards. I will never understand who wants to eat cutting-board-flavoured butter, then spend the rest of their life scrubbing their regret out of a plank of wood.
Ingredients
Smoky Filet
- 2 Thick-Cut Filets
- ½ tsp fine sea salt
- ⅛ tsp cracked black pepper
- ½ tsp sweet smoked paprika
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 1 tbsp olive oil
Corn and Avocado Salad
- 1 avocado (peeled and finely chopped)
- 1 can of corn (rinsed and drained)
- 10-12 cherry tomatoes (sliced into quarters)
- ½ red onion (finely chopped)
- A bunch of fresh coriander (finely chopped)
- Juice of 1 lime
- Zest of ½ lime
- 2 tbsp olive oil
- 1 tsp salt
- ⅛ tsp cracked black pepper
To serve
- Tortilla chips
SERVES 2 / 20 MINUTES
preparation
Corn and Avocado Salad
- Combine avocado, corn, tomatoes, onion, and coriander in a bowl.
- Season with lime juice and zest, olive oil, salt, and pepper. Mix well to combine, and store in the fridge until ready to serve.
Smoky FIlet
- In a bowl, combine sea salt, cracked black pepper, sweet smoked paprika, ground cumin, and coriander.
- Remove the Filet from its packaging and season with the spice mix on both sides.
- Heat a non-stick pan with olive oil over medium heat. Place the filets in the pan, and cook for 6-8 minutes, turning occasionally, until browned on all sides.
- Slice and serve with the salad and chips right away.