Email to Terry Ward      

Beef Steak with Avocado Sauce

Recipe Introduction


Source: Better Homes and Gardens-6/01






List of Ingredients



• 2 (12 ounce) beef rib-eye or top loin 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 (about 6 medium)
  
• 1/4 cup water
  
• 2 ounces cream cheese
  
• 1 avocado, halved, seeded, peeled, and cut up
  
• 1/4 cup sliced green onions
  
• 1/2 teaspoon salt
  
• 8 to 12 green onions, trimmed to 6 inch lengths
  
• 4 to 6 jalapeno peppers
  
• 1 large tomato, chopped
  






Instructions



1. Trim fat from around the edges of rib-eye steak. In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper. Pat onto both sides of steak. Let steaks stand at room temperature for 30 minutes.
   
   
2. Meanwhile for sauce, in a mall saucepan combine the quartered tomatillos and water. Bring to boiling, reduce heat. Cover and simmer for 5 to 7 minutes or until soft. Stir cream cheese into tomatillo mixture until melted; cool mixture slightly.
   
   
3. In a food processor or blender combine the tomatillo mixture, avocado. sliced green onions, and salt. Cover and process until sauce mixture is smooth. Transfer to a serving bowl.
   
   
4. Prepare charcoal fire or preheat gas grill. Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness. If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes and green onions about 5 minutes or until soft and lightly charred, turning occasionally.
   
   
5. To serve, slice steak. Serve with sauce, grilled jalapeno and onions. Sprinkle with tomato.
   
   
6. 415 cal, 24g fat, 96mg xhol, 559mg sod, 11g carb