Grilled Steak With Creamy Jalapeno Sauce & Avocado Olive Salsa

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 is 4 servings
  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the steak, make sure to get a cut that is tender and quick cooking.
  • When picking the jalapeno peppers, make sure to remove the seeds and ribs to reduce the spice level.

  • For the steak, you can substitute flank steak for the skirt steak. Flank steak is just as tender and quick cooking, but is slightly more expensive. The benefit of this substitution is that you can still get a great steak with the same quick cooking time, but with a more robust flavor.
  • For the jalapeno sauce, you can substitute Greek yogurt for the sour cream. Greek yogurt is a healthier option and will still give the same creamy texture to the sauce. The benefit of this substitution is that it will make the dish lower in fat and calories, while still providing the same great flavor.

Grilled Steak With Creamy Chipotle Sauce & Mango Salsa Replace the jalapeno peppers with 2 chipotle peppers (seeded, ribs removed and minced). Replace the sour cream with Greek yogurt. Replace the cilantro with fresh parsley. Replace the avocado olive salsa with a mango salsa: 1 mango (small diced), 2 scallions (diced, white and green parts), 1 can (2 2.5 to 3 ounces) diced pineapple (drained), 1 to 2 teaspoons lime juice, 1 1/2 teaspoons olive oil, kosher salt, to taste, pepper, to taste.



Spanish Rice: Spanish Rice is a classic side dish that pairs perfectly with steak. It is made with long grain white rice, diced tomatoes, onion, garlic, and bell peppers. It is flavorful and filling, and adds a great amount of color to the plate. This dish is a great accompaniment to the Grilled Steak With Creamy Jalapeno Sauce & Avocado Olive Salsa recipe.


Cilantro Lime Roasted Potatoes: Cilantro Lime Roasted Potatoes are a delicious and easy side dish that pairs perfectly with the Grilled Steak With Creamy Jalapeno Sauce & Avocado Olive Salsa. The potatoes are roasted with olive oil, garlic, cilantro, and lime juice to create a flavorful and comforting side dish. The potatoes are crispy on the outside and tender on the inside, making them the perfect accompaniment to the steak dish.




FAQ

Q: What type of steak should I use for this recipe?

A: I prefer to use a skirt steak for this recipe, as it is affordable and quick cooking. However, you should use your favorite cut.



Q: How should I store the steak after cooking?

A: Store the steak in an airtight container and refrigerate for up to four days. Reheat in a skillet over medium heat until warmed through.

1 Reviews

Valerie

This was an excellent grilled steak with loads of flavor! We loved it, but it was a little spicy, so beware! Was great with Mexican Rice and Mexi Corn, which I made to have with our steak. Totally enjoyed by all!

5.0

review by:
(25 Apr 2021)

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Fun facts:

Fun Fact 1: Skirt steak is a popular cut of beef in Mexican cuisine, and is often used in tacos, fajitas, and other dishes. It is also a favorite of celebrity chef, Bobby Flay, who often uses it in his recipes.

Fun Fact 2: Avocado has been a staple in Mexican cuisine for centuries, and was even referred to as ahuacatl by the Aztecs. It was believed to have been a favorite of Spanish conquistador Hernán Cortés.