This is a great recipe for steaks, although a combination I never would have thought of, but everything works so well from the spice rub to the avocado sauce. This is another of my team mates recipes I chose to try for the swap I am in this month and I am so glad I did as we thoroughly enjoyed it. I made ours with two very thick cut steak fillets and served over mixed vegetables with roast potatoes for a truly delicious meal.To read more reviews on this recipe or to view more photos please click here
. While your there be sure to check out some of her other fantastic recipes, I have made several now and never been disappointed.
If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
2 (12 ounce) Rib eye steaks or top sirloin steaks, cut 1 1/4 to 1 1/2 inches thick
1 Tablespoon brown sugar
1 Teaspoon chili powder
1/2 Teaspoon garlic salt
1/2 Teaspoon black pepper
8 Ounces fresh tomatillos, husked and quartered
1/4 Cup water
2 Ounces cream cheese
1 Avocado, halved,seeded,peeled,and cut up
1/4 Cup sliced green onion
1/2 Teaspoon salt
10-12 Green onions, trimmed to 6 inch lengths
4-6 Jalapeno peppers
1 Large tomato, chopped (Optional)
1. Trim fat from around the edges of beef rib-eye steaks.
2. In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.
3. Pat onto both sides of the steaks.
4. Let steaks stand at room temperature for 30 minutes.
5. Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water, bring to boiling; reduce heat.
6. Cover and simmer for 5 to 7 minutes or until soft.
7. Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.
8. In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt, cover and process or blend until sauce mixture is smooth. Store n fridge until ready to use.
10. Prepare charcoal grill or preheat gas grill.
11. Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.
12. Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.
13. If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.
Serve with sauce, grilled jalapenos, and green onions and chopped tomato is desired.
All photos taken by me unless otherwise stated.