Baked potatoes are a very common thing to find in Mexico and they come with a wide array of toppings. Steak is one of the most common ones. This version is quite simple but delicious! A simple fresh salsa and last but not least, the star of this dish, is our really good fake avocado salsa. This salsa is also very common in taquerias back in Mexico. We all know how expensive avocados can be, how low the success rate is to find a good avocado, aside from the many issues that growing avocados cause. So we bring to you, the fake avocado salsa. You get all the flavour, all the colour and all the creaminess that a good avocado salsa should have, except the perils of avocado. Keep this one handy! You’ll be reaching out to it often! Also, expect more recipes including it too! Soo good!!!!
Steak Jacket Potato
-2 large potatoes such as King Edward
-350g steak
-½ cup mature cheddar cheese, shredded
-olive oil
-salt and pepper to taste
1 Brush the potatoes with some olive oil and sprinkle with salt. Bake potatoes according to your oven until they are perfectly cooked inside and golden outside.
2 Season the steak with salt and pepper and grill on both sides until your desired doneness. This will depend on the thickness of the steak. Once is ready, let it rest for 5 minutes before slicing.
3 Once the potatoes are cooked, cut a cross on top and open them just enough to sprinkle with salt and pepper to taste. Add the cheese and place it back in the oven under the broiler just enough to melt the cheese.
4 Slice the steak and add it to the baked potatoes. Top with fresh salsa and a good amount of fake avocado salsa.
Easy Fresh Salsa
-1 cup diced tomatoes
-¼ cup diced white onion
-1 diced jalapeno pepper
-fresh coriander, roughly chopped to taste
-fresh lime juice
-salt and pepper to taste
1 In a bowl, mix the tomatoes, onion, jalapeno and coriander. Add a light drizzle of lime juice, salt and pepper to taste. Set aside.
Fake Avocado Salsa
-5 Tomatillos
-½ courgette, cooked
-1 jalapeno pepper
-1 large garlic clove
-handful of fresh coriander
-¼ to ½ cup extra virgin olive oil
-salt to taste
1 Cook the courgette in water for 10 minutes. Drain and let it cool down for a few minutes.
2 Add the tomatillos, jalapeno, garlic, coriander, courgette and 1/4 cup of extra virgin olive oil to a blender. Blend until very smooth. Add salt to taste. Adjust the olive oil you add depending on how thick or thin you like your salsas.
Notes
- This salsa is really good and you can make it spicier by adding more jalapenos or serrano peppers.
- All the ingredients play an important role in this salsa, one of them being the tomatillos! They add so much flavour!
- You can store this salsa in a sealed jar and keep it in the fridge for up to a week. Since it has oil, it could take a little shaking and leaving it out at room temperature to recover the right consistency.
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