Pauls Valley, OK, Pauls Valley Democrat

May 6, 2011

Spicy strip steaks with chunky guacamole salsa

Dave Lobeck
CNHI News Service

Sometimes there is nothing better than a quality steak with simple salt and pepper, grilled to perfection.

But, there are times when we all crave something different. Variety is the spice of life, right?

If you want to try something different, give this recipe a try. I used strip steaks on this occasion, but any beef suitable for grilling would work out just fine. Porterhouse, T-Bone, bone-in

ribeye, even a flank or skirt steak would work. Come to think of it, a pork chop would work with this as well.

I shot a video while preparing this steak. You can view it by going to In the search box, type in “strip steak.” It's only 3 minutes long.

The steak is covered in a smoky and spicy rub, grilled to medium rare and then covered with the fresh and colorful guacamole salsa. The recipe below was used on four strip steaks, but you can adjust proportionally based on the number of steaks you plan on grilling. We had some left over guacamole salsa that we ate with corn chips the next day. Absolutely delicious.

You will set up your grill with direct, high heat. Apply the rub to both side of the steaks and allow them to come to room temperature, which should take about 20 minutes. While your steaks are

coming to room temperature, it's time to make the salsa.

Spicy Steak Rub

1 tablespoon of ground cumin

2 to 3 teaspoons of chili powder, depending on how spicy you like it.

¼ teaspoon of fresh ground pepper

½ teaspoon of kosher salt

Guacamole Salsa

2 ripe avocados cut into bite size pieces

6 to 8 ounces of grape tomatoes, or two whole tomatoes cut into bite size pieces

1 jalapeno pepper, chopped. The more seeds you use, the spicier the salsa will be

Dressing for the salsa

3 tablespoons of chopped green onions

3 tablespoons of lime juice

2 tablespoons of chopped cilantro

2 teaspoons of ground cumin

½ teaspoon of salt

2 tablespoons of olive oil or vegetable oil

Place all ingredients for the salsa in a nonreactive bowl. Place all ingredients (except the oil) for the

dressing in a separate bowl. Slowly drizzle the oil into the bowl while stirring aggressively with a fork

or a whisk to emulsify. Add the dressing to the salsa and mix gently, trying not to break up the avocado.

Grill the steaks over direct heat to your desired doneness. Allow to rest for 7 to 10 minutes. Pile the salsa on top and enjoy!

If you are serving wine, any crisp, white wine would be wonderful. If beer is your beverage of choice, a pale ale would be a fantastic pairing.

Let me know what you think!

Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a weekly column for CNHI News Service. Visit his website at