Steaks with Spicy Guacamole and Chili Barbecue Sauce
4 servings
25 minutes total
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Ingredients
- 1 tablespoon brown sugar
- 1 teaspoon garlic salt
- 4 teaspoons chili powder, divided
- 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
- ½ cup salsa verde
- ¼ cup guacamole
- 1 cup sweet and spicy barbecue sauce
- 2 tablespoons hot sauce
Steps
- Preheat grill (or grill pan) on medium-high. Combine brown sugar, garlic salt, and 2 teaspoons chili powder; coat steaks with mixture (wash hands).
- Place steaks on grill; grill 3–4 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove steaks from grill and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
- Combine salsa verde and guacamole. Combine barbecue sauce, hot sauce, and remaining 2 teaspoons chili powder. Slice steaks and serve with sauces.
Chef's Tip: Desired flavor and heat level can be achieved by varying the amount and style of hot sauce, from jalapeño, to chipotle, to habanero, to the hottest ghost pepper sauce.
The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 500, Total Fat 19g, Sat Fat 7g, Trans Fat 1g, Chol 120mg, Sodium 1420mg, Total Carb 40g, Fiber 1g, Total Sugar 33g, (Incl. 31g Added Sugars), Protein 39g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 10%