2 Tbsp. olive or vegetable oil
2 tsp. minced garlic
1 tsp. each: coarse salt and black pepper
1 tsp. each: ground cumin and oregano
4 boneless beef ribeye steaks, cut 3/4-inch thick
1 c. Cookwell Bock & Brown Sugar or Garlic Molasses Marinade
* Avocado Mango Salsa:
1 1/2 c. H-E-B Ready, Fresh, Go! Mango Pico de Gallo
1 large avocado, chopped
1 c. crumbled Queso Fresco
* juice of 1 lime (add according to taste)
Combine oil, garlic and seasonings in a small bowl. Rub over both sides of steaks and let stand 15 minutes.
In the meantime, heat gas grill or prepare charcoal fire. For salsa, drain juice from pico de gallo; combine pico with chopped avocado and queso. Add lime, salt and pepper, according to taste. Let stand at room temperature while steaks cook to allow flavors to mingle.
Grill steaks 6 to 9 minutes per side for medium-rare to medium doneness. Baste steaks generously with marinade after turning to second side and again after removing from grill. Serve salsa with steaks.
No Nutritional Information Available