Cost: $20 and under
Serves: 4
Prep Time: 10-55 min.
Cook Time: 10-15 min.
Difficulty: 1
I was going to make my grilled Spanish spaghetti for the fall-BQ but I ran out of time and decided steaks while not as cost efficient for 18 people would be a lot more time efficient. So I bought some steaks and decided I would church them up with a fancy topping. I took a look at what we had in the fridge, thought about things I had made in the past that tasted good and threw together some avocado butter with a huge amount of garlic and cilantro added in. This topping was so good I had to ration it in order to get some for myself. Slam some slabs of meat on the grill and top them with heaven!
Ingredients
Steaks
4 (1lb 1 1/2 thick cut) new york strip steaks (at room temp)
olive oil
kosher salt (to taste)
fresh crack pepper (to taste)
Topping
1 ripe Haas avocado
1 stick sweet unsalted European butter
8 cloves garlic
1 tsp cumin
1/3 cup cilantro (chopped)
kosher salt (to taste)
fresh crack pepper (to taste)
Topping
Place garlic, avocado butter, salt, pepper and cumin into a small mixing bowl and mash with a potato masher (or fork) until smooth and even. Add cilantro and fold in until even. Sit to side until ready to use.
Steaks
Pre-heat grill to high heat.
Rub steaks with olive oil, then rub in salt and pepper. Places steaks on lower grill and sear for 4 minutes (after 2 minutes give the steaks a quarter turn.) Flip steaks and continue to cook for another 4 minutes (once again after 2 minutes turn steaks a quarter turn.) move steaks to medium or top grill and continue to cook 1-2 minutes per side or until desired doneness is reached.
Remove from heat and cover for ten minutes. Serve hot with your desired amount of garlic avocado butter topping!
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