Grilled Steak With Creamy Jalapeno Sauce & Avocado Olive Salsa

4
Servings
10+m
Prep Time
10-15m
Cook Time
20m
Ready In


"This is absolutely one of my favorite steak recipe; which, I like to finish by serving with a simple avocado olive salsa. Yellow rice or black beans would also make a nice side dish. Now, I prefer to use a skirt steak for this; which is affordable and quick cooking - however, you should use your favorite cut. Prep time does not include time for the steak to marinate."

Original recipe yields 4 servings
OK
  • FOR STEAK
  • FOR JALAPENO SAUCE
  • FOR SALSA
  • Garnish

Nutritional

  • Serving Size: 1 (557.6 g)
  • Calories 944.9
  • Total Fat - 68.4 g
  • Saturated Fat - 25.3 g
  • Cholesterol - 251.5 mg
  • Sodium - 530.5 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 5.5 g
  • Sugars - 3.6 g
  • Protein - 65.5 g
  • Calcium - 173.7 mg
  • Iron - 5.8 mg
  • Vitamin C - 86.9 mg
  • Thiamin - 0.3 mg

Step 1

Steak ... First I use skirt steak. It is tender, quick cooking; and, affordable. But, I will always use what is on sale; and, most of all - use your favorite cut.

Step 2

I usually cook my steak on my outdoor grill; or, on my large inside grill pan - but, I still find it is easier, if you cut the steak (when using skirt steak) up into 2-4 manageable size pieces. That is up to you; and, it also depends how the steak is packaged (one time I got a piece almost 30" long). Then, season the steak liberally on both sides; and transfer to a ziplock bag or glass baking dish to marinate. Now, I like to marinate 4-6 hours; but, at least 1 hour. Then, once the steak has marinated, remove to the counter to take the chill off. You never want to cook with a cold protein.

Step 3

Salsa ... As the steak rests on the counter; prepare the salsa. Simply add the avocado to a bowl; and, lightly toss with the lime juice. Then, add the scallions, olives, a light drizzle of olive oil; and, season with salt and pepper. Go easy; because the olives are salty. Now, for the olives; I like to use the small whole olives and cut in half; but, the sliced olives work just as well. Cover with plastic wrap; and, refrigerate until ready to use (about 30 minutes works well).

Step 4

Steak ... Bring your grill or grill pan to high heat. You can also use a heavy cast iron pan as well. Make sure to season your grill or pan with olive oil. Now, skirt steak cooks very quick; so, keep an eye on it. About 4-5 minutes per side, is average; but, it does depend on the thickness of the steak. Make sure to get a good char on the first side before flipping it over. Once the steak is done; transfer to a cutting board to rest, and cover with foil. Make sure it rests a good 5-10 minutes before slicing.

Step 5

Sauce ... Prepare the sauce when you start to cook your steak. Add the butter to a small pot; and, bring to medium heat - just until the butter melts. Then, add in the jalapenos, garlic powder, and cook just a minute. Add the flour and stir; you get the consistency of sand - this is what is called a roux. Slowly add the chicken broth; constantly whisking until you get a smooth consistency. Let it simmer on low heat, a good 3-4 minutes to get rid of that 'raw flour' taste; then, remove from the heat, and stir in the sour cream, salt and pepper. Return to the heat; and, simmer, just until the sour cream is heated through. Right before serving, add the cilantro.

Step 6

Serve and ENJOY! ... After the steak has rested; slice the steak thin slices - always again the grain. This is very important - if sliced along the grain, the steak can be chewy and tough. Serve the steak on a serving platter, drizzled with some of the sauce; and, serve the extra sauce in a small bowl. And, don't forget to serve the salsa on the side; along with a wedge of lime. As mentioned; I love to add a bowl of yellow rice or black beans.

Tips & Variations


No special items needed.

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