Beef Steak With Avocado Sauce

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This has a latin american influence in the chile rub and creamy gravy made from avocado and tomatillos. Adapted from bh&g magazine. Enjoy!!

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Steps

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Trim fat from around the edges of beef rib-eye steaks.

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In a small bowl combine the brown sugar , chili powder , garlic salt , and pepper.

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Pat onto both sides of the steaks.

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Let steaks stand at room temperature for 30 minutes.

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Meanwhile for sauce , in a small saucepan combine the quartered tomatillos and water.

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Bring to boiling.

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Reduce heat.

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Cover and simmer for 5 to 7 minutes or until soft.

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Stir the cream cheese into tomatillo mixture until melted.

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Cool mixture slightly.

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In a food processor bowl or blender container combine the tomatillo mixture , the avocado , sliced green onions , and salt.

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Cover and process or blend until sauce mixture is smooth.

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Transfer sauce to a serving bowl.

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Prepare charcoal grill or preheat gas grill.

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Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness , turning halfway through.

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Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.

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If desired , brush the whole green onions and jalapenos .

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Ingredients

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rib eye steaks, brown sugar, chili powder, garlic salt, black pepper, tomatillos, water, cream cheese, avocado, green onion, salt, green onions, jalapeno peppers, tomatoes