Grilled Mexican Steak with Avocado Sauce


Yield: Serves 4


1 large or 1 ½ small avocados, peeled and pitted

¼ cup baby spinach, packed

3-4 Tbsp cilantro sprigs and leaves, larger stems removed

1 Tbsp chopped fresh ginger

1 clove garlic, chopped

2 Tbsp Flying Olive Serrano Honey Specialty Vinegar

2 Tbsp freshly squeezed lime juice

½ tsp sea salt

¼-1/2 tsp Chipotle pepper powder, optional

1 cup low fat and low sodium chicken broth, more as needed

2 lb London Broil or other cuts to equal 2 lbs

2 Tbs of dry rub (recipe below)*

¼ cup Flying Olive Single Varietal Extra Virgin Olive Oil, or for more spiciness try Flying Olive's Chipotle, Harissa, or Cayenne Red Chile Extra Virgin Olive Oils

2-3 Tbsp Chopped fresh cilantro, if desired


Start by preparing the dry rub (recipe follows). Set aside until ready to use.

For the Avocado Sauce

In a blender or food processor, add the avocado, spinach, cilantro, ginger, garlic, Flying Olive Serrano Honey Specialty Vinegar, lime juice, salt, Chipotle pepper powder, and broth. Blend until smooth. Taste and adjust the flavors. If the sauce is too thick, thin by adding more chicken broth. Pour into a small saucepan. You can complete this up to a day before needed, just be sure to put it into an airtight container.

For the steak

Rub (massage) the steak with dry rub on both sides. Then rub each side with 2 Tbsp of the Flying Olive EVOO of choice. Let sit about15-30 minutes at room temperature.

Turn or start the grill on med-high setting. When hot, add the steak(s) and sear on each side, about 2-3 minutes. Turn over with tongs, and sear the other side for 2-3 minutes. Turn the grill off one
side and place the steak(s) on the side without heat. Cook until desired doneness is reached, about 10-15 minutes, depending on the thickness of the meat. The steaks will take longer to cook using this method, but they will be much juicier. When the steak(s) have reached the desired doneness, remove to a platter and cover loosely with foil for 10 minutes. Slice on the diagonal.

Meanwhile, warm the avocado sauce in the saucepan over very low heat. It should just be warm, not hot.

Place a serving spoon of Avocado Sauce on each plate, place a few slices of steak in the center, garnish with chopped cilantro, if desired.

For the Mexican dry rub:

Yield: Makes about 4 Tbsp.

½ Tbsp Hot Coffee or Xocolatl Salts of the Earth sea salt or plain sea salt**

½ Tbsp crushed red pepper, more if desired

1 Tbsp ground coriander or coriander seeds

1 Tbsp ground cumin

1 Tbsp caraway seeds, or ground caraway

1 tsp whole cloves

1 tsp ground cinnamon

Place the spices in a spice grinder or use a mortar and pestle to grind all the spices. Place in a glass jar. This can be stored for up to 6 months.

Inspired by recipes from the amazing cookbook, Mexican Flavors. Hugh Carpenter and Teri Sandison, 2014.

Submitted by Barb L.

**Available at the Eastgate Store