1 lb. beef center cut top blade steaks, cut 1/2-inch thick
* McCormick Salt and Ground Black Pepper
1 to 2 fresh jalapeño peppers, seeded and sliced
2 cloves fresh garlic, thinly sliced
1 tbsp. H-E-B Olive Oil
* juice of 1 lime
1 cup salsa, mild or medium
1 avocado, peeled and sliced
Season steaks with salt and pepper. Split jalapeños; remove and discar
d seeds. Slice jalapenos and garlic. Squeeze lime for juice.
Heat oil in a large non-stick skillet over Medium-High heat. Cook stea
ks 2 1/2 to 3 minutes per side, turning only once. Remove to a plate.
Reduce heat to Medium; add jalapeno and garlic to skillet; cook 1 to 2
minutes until lightly browned. Add lime juice; stir and scrape bottom
of skillet to loosen and combine any browned bits. Stir in salsa and
bring to a boil. Pour sauce over steaks; top with avocado slices and s