Recipe by Sharon123
This has a Latin American influence in the chile rub and creamy gravy made from avocado and tomatillos. Adapted from BH&G magazine. Enjoy!
Top Review by jerseygirl1952
Zippety Doo Dah! This is fantastic. I usually like my steaks naked ( the meat, not me) but I love tomatillos so I had to try this. WOW. I plan on trying this with pork tenderloins next. Thanks so much for sharing this great recipe!!! I would give it more than 5 stars if I could.
- 2 (12 ounce) rib eye steaks or 2 (12 ounce) 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 tomatoes, chopped
Directions See How It's Made
- Trim fat from around the edges of beef rib-eye steaks.
- In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.
- Pat onto both sides of the steaks.
- Let steaks stand at room temperature for 30 minutes.
- Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water.
- Bring to boiling; reduce heat.
- Cover and simmer for 5 to 7 minutes or until soft.
- Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.
- 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.
- Transfer sauce to a serving bowl.
- Prepare charcoal grill or preheat gas grill.
- Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.
- Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.
- 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.
- To serve, slice steaks.
- Serve with sauce, grilled jalapenos, and green onions.
- Sprinkle with tomato.