Grilled Steak With Creamy Jalapeno Sauce & Avocado Olive Salsa

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.