Chili-Rubbed Sirloins With Guacamole Salsa

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Hot, juicy sirloin steaks and homemade guacamole salsa are a match made in heaven. These boneless steaks, coated with a cumin and chili dry rub, are grilled until lightly charred, but still pink inside, then garnished with a mound of chunky guacamole. Grilled Corn on the Cob with Lime Butter and Sweet Potato Chips would make delicious side dishes.

Ingredients

• 1  tablespoon ground cumin
• 2  teaspoons chili powder
• ½  teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3  1-pound boneless sirloins, 1 inch thick, trimmed of excess fat
• Vegetable oil for oiling grill rack
• Chunky Guacamole Salsa

Directions

1. Mix together cumin, chili powder, salt, and pepper in a small bowl.
2. Rub both sides of each steak with this mixture.
3. Let stand at cool room temperature 15 minutes.
4. When ready to cook, oil a grill rack and arrange 4 to 5 inches from heat source.
5. Prepare grill for a hot fire (high temperature).
6. Grill steaks until charred outside and pink inside, 4 to 6 minutes per side for medium-rare. (Internal temperature should be 145 degrees F.)
7. Halve each steak and mound each portion with a generous serving of Guacamole Salsa.
8. Pass extra salsa in a bowl.

YIELD: SERVES 6