Ribeyes with Avocado Sauce

A ribeye is one of the most tender and flavor-packed steaks you can buy.  Another popular steak is the top loin.  Either one is a great choice to pair with the creamy avocado and tomatillos.

The grilled green onions and jalapenos are a must for this dinner.

This is a Chris Size dinner in our house!!! 

Ribeyes with Avocado Sauce

2  12-oz. boneless beef ribeye steaks or top loin steaks,

    cut 1 1/4 to 1 1/2 inches thick 

1  Tbs packed brown sugar

1  Tsp  chili powder

1/2 tsp garlic salt

1/2 tsp ground black pepper

8 oz. fresh tomatillos, husked and quartered (6 medium)

1/4 C water

2 oz. cream cheese

1 avocado, halved, seeded, peeled, and cut up.

1/4 C sliced green onions

1/2 tsp salt

8 to 12 green onions, trimmed to 6 inches in length

4 to 6 fresh jalapeno chile peppers

1 large tomato, chopped

1.  Trim fat from steaks.  For rub, in a small bowl combine the brown sugar, chili powder, garlic salt, and pepper, Sprinkle rub evenly over both sides of the steaks; rub in with your fingers.  Cover and chill steaks in the refrigerator for 30 min.

2. Meanwhile, for sauce, in a small saucepan bring the tomatillos and the water to boiling; reduce heat.  Cover and simmer for 5 to 7 min or until tomatillos are soft.  Stir the 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 or bled until smooth.  Transfer to a serving bowl.

3. Place steaks on rack of grill directly over medium heat.  Grill until desired doneness, turning once halfway through grilling.  (Allow 15 to 19 min for medium-rare doneness [145degrees] or 18 to 23 min for for medium doneness [160 degrees].)  If desired, brush the whole green onions and jalapenos lightly with oil.  Place green onions and jalapenos on rack of the grill directly over medium heat.  Grill the green onions about 5 min and the jalapenos about 10 min or until they are soft and lightly charred, turning occasionally.  To serve, slice steaks.  Serve with sauce and grilled vegetables.  Sprinkle with tomato. 

Makes 4 to 6 servings.