Grilled steak with avocado–
Makes 4 servings
1 beef flank steak, or 4 small top sirloin steaks (1 inch thick) or 4 small boneless New York strip steaks, total weight 1 1/2 to 1 3/4 pounds
3 to 4 tablespoons each, chopped, fresh: chives, cilantro (or arugula)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 to 2 tablespoons very finely sliced fresh mint or basil leaves
2 to 3 tablespoons olive oil
Spicy avocado–lemongrass sauce, see recipe
Tomato–lemon relish, see recipe
Note: One-inch thick, bone-in lamb chops or small boneless skinless chicken breasts work well here too. Adjust timing of the cooking after you flip the meat. Vary the herbs as desired.
1. Put steak(s) in a shallow dish. Sprinkle one side with half of the salt, pepper, herbs and olive oil. Flip and sprinkle the remaining over the steak. Cover and refrigerate up to 24 hours.
2. Prepare avocado–lemongrass sauce and tomato–lemon relish, if using.
3. Let steak stand at room temperature about 30 minutes while you heat the grill.
4. Prepare a charcoal grill, and let coals burn until they are covered with gray ash. Arrange the coals in a single layer in the center of the grill. Put the grill grate in place, and heat it with the grill covered. Or, heat a gas grill until hot; reduce heat to medium–hot.
5. Position steak(s) directly over the heat source. Cover the grill and cook, without opening the grill for four minutes. Turn the steak(s) over, they should be nicely grill-marked. Cover the grill, and continue cooking until the steak yields to medium pressure for medium–rare, four to five minutes more.
6. Transfer steaks to a cutting board to rest. For flank steak, use a sharp slicing knife or an electric knife to slice steak across the grain into very thin slices. Sprinkle steak(s) lightly with salt.
7. To serve, put a smear of the avocado–lemongrass sauce on each plate. Top with slices of flank steak (or the whole steak if this applies). Spoon some of the tomato–lemon relish on the side of the steak. Serve hot with sharp knives.