The Ingredients: (LA's recipe called for onion powder, but I didn't have any and it was spectacular without it)
- 2 pieces of steak
- 1 1/4 teaspoon garlic powder
- 1 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 1 avocado
- 1/3 cup chopped cilantro
- 2 cloves garlic
- 1 tablespoon red wine vinegar (substitute lemon juice for a paleo-friendly recipe)
- 1 1/2 tablespoons extra virgin olive oil
- 1 pinch kosher salt
- juice from 1 lime
Mix together garlic powder, ground cumin, 1/2 tsp kosher salt, and chili powder
Rub it on your chunks of meat.
I then set the meat aside in the fridge for about an hour. I took this time to make the avocado sauce (and do some pilates).
For the sauce:
Peel the avocado, take out the pit, and chop it into pieces.
Blend/process all of the avocado sauce ingredients together.
This sauce was delicious, and I'm fairly certain it is the same sauce that our favorite Peruvian restaurant serves as a dip to go with their roasted corn kernels.
Grill or pan-grill your steaks until they have some pink in the middle.
Serve with the avocado sauce spread over the top.
Everything prepared provided enough for two meals. Modify as needed.