Strip Steaks with Tequila-Avacado Sauce Recipe

How to make it

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• STEAKS
• Trim the steaks of excess fat and cut each one in half (to form 4 portions); season all over with 1 teaspoon of the salt (total). Allow the meat to come to room temperature.
• Preheat the oven to 400 degrees F.
• Heat a large cast-iron skillet (not nonstick) over high heat for 1 to 2 minutes, then add the peanut oil and watch it scatter across the skillet.
• Lightly rub the tops of the steaks with olive oil and sear (non-oiled side down) for 3 minutes, then use tongs to turn them over and sear for 3 minutes.
• Transfer to the oven and cook for 6 to 8 minutes or until the meat’s internal temperature registers 120 to 130 degrees F. on an instant-read thermometer.
• Remove from the oven and lightly season the steaks with pepper to taste; transfer to a platter, cover loosely with aluminum foil and allow to rest while you finish the sauce.
• Divide the steaks among individual plates with the tomatoes; spoon some of the sauce alongside or on top.
• Serve hot.
• Pass the remaining sauce at the table.
• SAUCE:
• Bring a pot of water to a boil.
• As each of the ingredients are prepared, place in food processor or blender:
• Peel and crush the garlic.
• Peel and pit the ripe avocado; reserve 1/2 for an accompanying salad or for another use.
• Wash and dry the cilantro leaves; discard the stems.
• Squeeze the juice from the lime(s); there should be about 3 tablespoons.
• Peel and discard the tomatillos’ papery husks; drop the tomatillos into the boiling water and cook for 3 minutes (to enhance their flavor and reduce the skins’ sticky residue).
• Drain and rinse under cold running water until just warm to the touch.
• Use a small paring knife to remove and discard the cores; cut the cored tomatillos in half and place in the bowl of the food processor with the other prepped ingredients.
• Add the hot pepper sauce, the remaining 1/2 teaspoon salt and the tequila.
• Purée until smooth; taste and adjust seasoning as necessary.
• Set aside.
• **Start steaks here***
• When steaks come out of the oven, transfer the sauce to the skillet and place over medium-high heat. Cook for 1 to 2 minutes, whisking constantly to incorporate meat juices in the skillet, until the sauce has thickened and some of its liquid has evaporated.
• Remove from the heat.
• Add any collected meat juices from the platter and stir to combine.