1 hour serves 1-2

Mexico City Sirloin

Flavorful grass-fed and finished sirloin steak seasoned with bold Mexican spices, paired with a smoky street corn salad featuring tangy lime, creamy cotija cheese, and a hint of chili. A fresh take on classic street food flavors.

ACTIVE: 45 min. PASSIVE: 15 min. DIFFICULTY Medium


  • 1 8-ounce Pre Top Sirloin
  • 2 tablespoons high-heat oil (such as grapeseed oil or avocado oil)
  • Salt to taste
Mole Sauce (semi homemade): 
  • ½ cup mole base (we love Doña Maria, which you can find in most supermarkets)
  • 1 cup chicken stock
  • 1 fresh corn tortilla, diced
  • 1 clove of garlic, minced
  • 1 shallot, small dice
  • 1-2 chipotle peppers in adobo
  • 3 tablespoons golden raisins, diced

Avocado Puree: 

  • 2 large avocados
  • 1 jalapeno pepper
  • 2 limes, zest and juice
  • ½ bunch of cilantro, leaves and stems
  • ⅓ cup sour cream
  • Salt to taste
Street Corn Salad: 
  •  2 ears of sweet corn, kernels removed
  • ½ bunch of cilantro, chopped finely, leaves and stems
  • ¼ cup mayonnaise
  • 2 limes, zest and juice
  • 1 tablespoon tajin
  • 2 teaspoon chile powder
  • ¼ cup cotija cheese, crumbled
Crispy Tortilla Strips: 
  • 2 store-bought corn tortillas
  • ¼ cup neutral cooking oil
  • Kosher salt to taste
    1. Mole Sauce (semi homemade)
      In a small saucepan, sauté the shallot in 1 tablespoon of oil until translucent. Add the garlic and continue cooking until fragrant, about 30 seconds. Add the raisins and cook for about 1 minute. Then add the chicken stock and mole base, bring to a simmer and allow mole base to incorporate into the stock.
    2. Add the chipotle peppers (depending on your desired spice level) and corn tortilla. Bring the mixture to a boil and cook for about one minute. Then remove it from the heat.
    3. Add the mixture to a blender, blend your sauce into a smooth puree, then return it back to the saucepan and simmer for at least 20 minutes. Salt to taste and loosen with additional chicken stock if necessary. Mole sauce should be gravy consistency and coat the back of a spoon.

    4. Avocado Puree
      Add all the listed ingredients to your food processor and salt to taste. Pulse to break up the avocado and cilantro, then blend until smooth. If the puree is too thick, add a touch of water to achieve your desired consistency.

    5. Street Corn Salad
      In a large bowl mix together the mayo, lime juice and zest, tajin, chili powder, and cilantro.
      Preheat a skillet over high heat. Once the skillet is just starting to smoke add a tablespoon of oil and all the corn. Char the corn for about 2 minutes, you still want the corn to have a crunchy texture, with a nice char on the outside. Add the corn to your dressing and gently fold together with the crumbled cotija.
    6. Crispy Tortilla Strips
      Cut the tortillas in half then cut those into thin strips.
      Heat the oil over medium high heat until just bubbling, add your tortilla strips and cook, tossing with a slotted spoon until crispy, about 4 to 5 minutes. Then remove them with a slotted spoon and drain on paper towels, season with salt while they’re hot, then set aside to cool.

    7. Sirloin Steak
      To ensure even cooking, bring the sirloin to room temp by removing it from the fridge 30 minutes before cooking. Salt the sirloin generously on both sides giving the steak the entire 30 minutes to season beautifully. Cook in a cast iron pan over medium-high heat for 2 to 4 minutes per side. Then rest for 5-7 minutes.

    8. Plating and serving
      While your steak is resting prepare 2 plates. Spread your mole sauce on each plate and top with your corn salad. Slice the steak against the grain and place on top of the corn. Sprinkle tortilla strips on top and garnish the plates with blots of your avocado puree.


Amount per 100g

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Chef Britt Rescigno