Savory Beef Steak with Avocado Tomato Salsa and Carrot Mash

1.Begin by preparing the carrot mash. In a pot, add the chopped carrots and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and mash the carrots with a fork or potato masher. Season with salt and set aside.

2.While the carrots are cooking, prepare the beef steaks. Season both sides of the steaks with salt and black pepper. Dredge each steak in flour, shaking off the excess flour.

3.In a large skillet, heat oil over medium-high heat. Once hot, add the floured steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the skillet and let them rest for a few minutes before slicing.

4.In the same skillet, add the sliced onion and sauté until golden brown and caramelized, about 5-7 minutes. Remove from heat and set aside.

5.For the avocado tomato salsa, in a bowl, combine the diced avocado, diced tomato, and a pinch of salt. Mix gently to combine.

6.To serve, place a generous scoop of carrot mash on each plate, top with sliced beef steak, and spoon the caramelized onions over the steak. Finish with a dollop of avocado tomato salsa on the side.