Flank Steak Salad with Avocado Frites and Aioli

In a small bowl, mix all the ingredients together.

Combine the avocado oil, piri piri spice mix and cilantro together in a large baking dish. Coat the flank steak with the marinade and refrigerate of 2 hours. Preheat the grill to high. Remove excess marinade from steaks and season well with salt and pepper. Grill steaks for 3-4 minutes on each side for medium-rare. Remove and let rest for 5 minutes. Slice across the grain.

Preheat the grill to medium-high heat. Brush corn and poblano peppers with 2 tablespoons avocado oil. Grill until tender and slightly charred turning occasionally, about 10 minutes. Cool and cut off corn kernels, place in a large bowl. Peel chiles, then stem, seed, devein and coarsely chop and add to the corn. Brush the squash and zucchini with 2 tablespoons avocado oil and grill on both sides until just cooked. Cut them into large dice and toss into the corn and chili mixture. Add the green onions, cilantro, lime juice and zest with the remaining avocado oil. Season and mix together well.

Heat oven to 200F degrees. In a medium saucepan, heat 1 1/2 inches of oil to 375 degrees. Mix flour with salt in a shallow plate. Put eggs and panko in separate plates. Dip avocado wedges in flour, shaking off excess. Dip in egg, then in panko to coat. Set on 2 plates in single layers. Fry 1/4 of the avocado wedges at a time until deep golden, 30 to 60 seconds. Transfer to plate lined with paper towels. Keep warm in the oven while cooking remainder. Sprinkle with salt to taste.

In a medium bowl, coarsely mash the avocados with a fork. Fold in the sour cream, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper and serve. Makes about 3 cups