Recipe Summary

30 mins
4 mins
35 mins
1 hr 9 mins


Ingredient Checklist


Instructions Checklist
  • For Avocado Dipping sauce, cut about 3 inches from cucumber and coarsely chop (reserve remaining for Cucumber Salad). Place in a food processor or blender. Add avocado, sour cream, dill, lime juice, jalapeño, garlic, and 1/2 teaspoon salt. Puree until smooth. Pour into a bowl; cover and refrigerate until ready to use.

  • For rub, in a small bowl combine the 2 teaspoons salt, the dry mustard, chipotle chile powder, black pepper, coriander, and cumin; set aside. Cut steak into portions, if needed, to make them easier to handle on the grill. Lightly brush steaks on all sides with olive oil; season evenly with rub. Let stand at room temperature for 30 minutes.

  • Prepare grill for direct cooking over high heat (about 500°F).* Grill steaks over heat, with lid closed as much as possible, for 4 to 6 minutes for medium-rare, turning once or twice. Remove steaks from grill and let rest for 5 minutes. Slice across the grain in 1/2-inch-thick slices. Serve warm with Avocado Dipping Sauce and Cucumber Salad.

*Direct Grilling:

For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

Nutrition Facts

363 calories; fat 22g; cholesterol 90mg; saturated fat 7g; carbohydrates 7g; mono fat 12g; poly fat 2g; insoluble fiber 2g; sugars 2g; protein 33g; vitamin a 485.9IU; vitamin c 33.7mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 6.3mg; vitamin b6 0.8mg; folate 44.4mcg; vitamin b12 5.8mcg; sodium 695mg; potassium 825mg; calcium 40.4mg; iron 4mg.