Chipolte Grilled Steak with Avocado Cream
This Chipotle Grilled Steak with Avocado Cream makes for a great weekend or dinner party entree.
|3||large cloves of garlic, halved|
|1 can||(usually 7 ounces) of chipotle chiles in adobo sauce|
|1 cup||of your favorite barbecue sauce|
|AVOCADO CREAM SAUCE|
|1 1/2||ripe avocados, peeled & seeded|
|3 ounces||plain greek yogurt|
|3 ounces||sour cream|
|2 cloves||garlic, minced|
|a small bunch of cilantro stems removed (about 2 tbs worth)|
|1/2 tablespoon||jalapeno pepper, minced (more or less depending on your heat preference)|
|dash of cumin|
|1 tablespoon||lime juice|
|kosher salt and pepper to taste|
1 Season your steak with salt & pepper.
2 Pulse your garlic in your food processor until chopped, add the chiles and pulse until they are pureed, add in the molasses, honey and barbecue sauce and pulse until combined.
3 Pour over steak and rub it in evenly and allow it to sit for 30 minutes to 3 hours (covered in the fridge).
4 Bring steak to room almost room temp (20-30 minutes on your counter)
To Make Avocado Cream Sauce
Throw all ingredients into your food processor (or blender) and pulse until smooth. Adjust seasoning to your liking, then scrape into a bowl. Cover very tightly with plastic wrap (you want the wrap to touch the top of the mixture) and chill for 20-30 minutes.
Grill steak on high heat until done to your liking. Allow it to rest for 10 minutes, tented with foil. Slice, top with avocado cream and some parsley or cilantro and enjoy!
Leftover Avocado Cream sauce makes for a great dip (I make this as a dip too and spice it up with Cayenne pepper)