Spicy Avocado Steak

This weeks Foodie Fight Battle was Avocado and Tequila. We were heading down to RI to visit my mom for the weekend, so we decided to cook for her and the rest of the family. The below made plenty of food for 6.

The Plan: Tequila marinated steak over a corn, tomato, avocado salad, topped with an avocado sauce

The Process:

Marinade:

sliced about 2.75 lbs of boneless chuck eye steak in half horizontally

marinade ingredients: handful of cilantro, 3 garlic cloves, 1 jalapeno, 3 limes, a cup of tequila, oil, and sea salt

throwing it all together

let it sit for about 4 hours

Corn, Tomato  and Avocado salad:

3 cans of corn,  4 tomatos, 1 red onion, and 2 jalepenos

1 tbs chili power, salt, pepper, and a splash of oil

mix in 1/2 cup balsamic vinegar

rolling the lime after microwaving for 10 seconds

add the juice of 1 lime into the mix

let sit and then right before serving dice and add 2 avocados to the salad

Steak:

drain most of the marinade out of the container and generously rub the steaks with chili powder

place the steak on a nice hot grill and cook

Avocado Sauce:

save the good stuff from the bottom of the marinade container

add to a small sauce pan along with a tsp of hot sauce and a shot of tequila

add a diced avocado and mash up

add tbs of butter and keep mashing

1/4 cup of light cream and more mixing and we’re done!

The final product:

corn, tomato, avocado salad; steak; a sprinkle of sea salt; avocado sauce;and some fresh cilantro

How was it?

Amazing! The steak was flavorful, the salad cool and spicy at the same time, and the sauce had a smooth kick. It was a crowd pleaser but a little too spicy for my mom, which was a bummer since it was her day.

The battle is live on Foodie Fights, please cast your vote for us!