Ingredients:
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 avocados, halved,seeded,peeled,and cut up
1/4 cup sliced green onions
1/2 teaspoon salt
10 -12 green onions, trimmed to 6 inch lengths
4 -6 jalapeno peppers
1 large tomatoes, chopped
Directions:
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.
Enjoy!
Servings: 4-6
Time preparation: 25 min.
Time total: 39 min.