Pauls Valley, OK, Pauls Valley Democrat

BBQ My Way

May 6, 2011

Spicy strip steaks with chunky guacamole salsa

(Continued)

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 www.BBQMyWay.com.

 

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