Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenOutdoor_cooking - Beef - Beef Steak With Avocado Sauce
Famous Authors (View All Authors)
Outdoor_cooking - Beef -  Beef Steak With Avocado Sauce Post by :demir2 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1583

Click below to download : Outdoor_cooking - Beef - Beef Steak With Avocado Sauce (Format : PDF)

Outdoor_cooking - Beef - Beef Steak With Avocado Sauce

2 (12 ounce) beef rib-eye or top loin 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 (about 6 medium)
1/4 cup water
2 ounces cream cheese
1 avocado, halved, seeded, peeled, and cut up
1/4 cup sliced green onions
1/2 teaspoon salt
8 to 12 green onions, trimmed to 6 inch lengths
4 to 6 jalapeno peppers
1 large tomato, chopped

Trim fat from around the edges of rib-eye steak. In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper. Pat onto both sides of steak. Let steaks stand at room temperature for 30 minutes.

Meanwhile for sauce, in a mall saucepan combine the quartered tomatillos and water. Bring to boiling, reduce heat. Cover and simmer for 5 to 7 minutes or until soft. Stir cream cheese into tomatillo mixture until melted; cool mixture slightly.

In a food processor or blender combine the tomatillo mixture, avocado. sliced green onions, and salt. Cover and process until sauce mixture is smooth. Transfer to a serving bowl.

Prepare charcoal fire or preheat gas grill. Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness. If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes and green onions about 5 minutes or until soft and lightly charred, turning occasionally.

To serve, slice steak. Serve with sauce, grilled jalapeno and onions. Sprinkle with tomato.

415 cal, 24g fat, 96mg chol, 559mg sod, 11g carb

Source: Better Homes and Gardens-6/01
If you like this book please share to your friends :

Outdoor_cooking - Beef -  Beef With Beer Marinade Outdoor_cooking - Beef - Beef With Beer Marinade

Outdoor_cooking - Beef -  Beef With Beer Marinade
1 London broil (5-6 pounds) 1 can beer McCormicks Montreal steak seasoning minced garlic Place meat in a gallon zipper top bag. Pour in beer and shake on a liberal amount of Montreal and add garlic to taste. Seal bag and place in fridge. Plan on marinating for a minimum of 3-4 hours (the longer the better!), turning over occasionally. Grill over medium heat until desired doneness is reached.

Outdoor_cooking - Beef Skewers With Garlic-thyme Mojo Outdoor_cooking - Beef Skewers With Garlic-thyme Mojo

Outdoor_cooking - Beef Skewers With Garlic-thyme Mojo
1/3 cup extra virgin olive oil 2 large garlic cloves, chopped 1 canned chipotle chile, puréed, or 1 dried chipotle chili, soaked in hot water, drained and minced 1 cup chopped cilantro leaves 1 tablespoon soy sauce 1 teaspoon honey 2 pounds boneless sirloin steak, 1 inch thick 1 teaspoon chopped fresh oregano 2 teaspoons chopped fresh thyme leaves 1/2 cup chicken stock Juice of 1 lime Salt and freshly ground black pepper 1 tablespoon cold unsalted butter Soak 16 wooden skewers. Preheat grill. Heat oil in a heavy saucepan. Reserve 1 teaspoon garlic; add rest to oil, and