Whoever says grilling is only for the summertime is seriously disturbed! Take advantage of these beautiful fall days and grill up some nice, juicy steaks! This recipe for Mexican steak is amazing and it's topped with an avocado salsa. Everyone will love this one! Add in a side salad and/or a sweet potato and you are ready for a cleanse-friendly dinner :) (salsa topping does an a 'fat' to this meal, so make sure your customized cleanse allows for it!
Steak & Seasoning:
1 tablespoon paprika
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon oregano
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
pinch salt
1 1/2 - 2 pounds sirloin steak (trim fat)
Avocado Salsa:
1 avocado peeled and diced
2 small Roma tomatoes diced
3 tablespoons cilantro freshly chopped
1/2 teaspoon minced garlic
1 teaspoon lime juice
salt and pepper to taste
Instructions:
Mix all of the steak seasonings together and rub on steaks about 40 minutes before grilling, covering well. Preheat grill to 400 degrees. Grill steaks for 8-10 minutes, flipping once during the grilling. Cook the steaks to desired temperature. To read the internal temperature of the beef, stick a meat thermometer into the side of the steak. (Rare: 125 degrees; Medium Rare: 135 degrees; Medium: 145 degrees; Medium Well: 150 degrees; Well done: 160 degrees). *Make sure to remove steaks and burgers from the heat when the thermometer registers 5°F lower than the desired doneness* Cover the burgers with aluminum foil and allow them to sit for 5-10 minutes to keep the juices in. Make the avocado salsa just before serving. For avocado salsa, mix the salsa ingredients together in a bowl. Serve on top of the steak.
pc: feastie