Steak Frites Plate with Creamy California Avocado Jalapeño Sauce

Baked Avocado Fries

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, mix together breadcrumbs, garlic powder, onion powder, cayenne pepper, kosher salt and cracked black pepper. Set aside.
3. Crack eggs into a medium bowl and lightly whisk. Add flour to a third separate bowl.
4. Dredge one avocado slice into flour, and then into the eggs, finally dipping into the panko crumb mixture until the avocado slices are well coated and place on baking sheet. Lightly press the panko onto the slices if needed.
5. Repeat with remaining avocado slices, arranging evenly onto prepared sheet pan without the avocado slices touching each other, to ensure even browning.
6. Drizzle slices with olive oil evenly and bake for 10 minutes, flipping the avocados halfway, and continue to cook for another 10 minutes or until golden and crispy.

Creamy California Avocado Jalapeño Sauce

1. In a food processor or blender, blend together avocado, jalapeño, Greek yogurt, sour cream, cilantro leaves, garlic powder, onion powder, kosher salt and lime juice. Slowly stream in the water to thin the sauce out a bit. Transfer to an airtight container and refrigerate until served with fries.

Steak Frites Plate with Creamy California Avocado Jalapeño Sauce

1. Season steaks with kosher salt and cracked black pepper.
2. Heat a medium cast-iron pan with vegetable oil on medium high heat. Sear each steak side for 3-4 minutes for a medium-rare center. Turn heat to low and add in fresh rosemary and the butter to the pan. Allow the butter to melt and baste the steaks for 1-2 minutes in the infused herb butter.
3. Remove steaks from the pan onto a cutting board; tent with aluminum foil for 3-4 minutes. Slice each steak against the grain of the meat into thick slices.
4. Serve with Baked Avocado Fries and Creamy California Avocado Jalapeño Sauce.

Variations: Feel free to limit the amount of jalapeño if sensitive to spice.

Serving Suggestion: Serve over a bed of spinach or spring mix for a hearty warm salad.

Beverage Pairing: Serve with crisp red wine.