GRILLED BEEF WITH AVOCADO RELISH AND CRISPY FINGERLINGS

This recipe is going to show you how to par-cook your potatoes so you can get a perfectly-crispy, homemade potato at home!

Plus the avocado relish is the perfect topper to steak/protein or just to eat with chips, you'll want to keep that recipe for whenever you have avocados that need to be used up!

This is from our 4th Instagram LIVE cook,  you can still find the video in our IGTV Series on our instagram @itsauceofficial.

Food and photo by @adadwhosmokes

Ingredients:

-Roughly 3 Cups of Canola Oil

-2 Avocados

-3 Tbl Finely Chopped Chives

-1/2 Red Onion (Small Dice)

-1 Jalapeno (fine diced, optional)

-1 Tbl IT SAUCE

-3 Tbl Chopped Cilantro

-1 Tbl Honey

-Juice of 1 Lime

-1 Lb Fingerling Potatoes (Par cook in advance - in recipe below)

-1/2 Cup Canola Oil

-Steak of your choice (we did Tomahawk Ribeye and some Tenderloins)

-Salt and Pepper

Directions:

PREP WORK FOR PREVIOUS DAY: Slice your fingerling potatoes in half the long way. Bring a sauce pot of oil (canola or vegetable) to a boil, and add potatoes. Cook until fork tender (roughly 20-25 minutes). Strain potatoes from oil, pat dry, and keep in fridge overnight.

STEP ONE: Make your avocado relish. Dice your avocados, and combine with chives, red onion, jalapeño, IT SAUCE, cilantro, honey and the juice of one lime.

STEP TWO: Get your grill hot, and heat up a large cast iron skillet with your 1/2 cup of canola oil. Once the oil is hot, add your fingerlings cut side down. The oil should bubble/sizzle when you add the potatoes. You can stir when the cut side is nice a crispy-brown.

STEP THREE: Start grilling your seasoned steak to your desired doneness.

STEP FOUR: Once your potatoes are cooked, and your steak is ready, you can plate all the elements of the dish- Enjoy!