"The Homesick Texan " has served up another terrific recipe! Thanks Lisa Flood!

TEXAS CHUCKEYE STEAK with GUACAMOLE BUTTER


Lisa wrote, "Wonderful ~ not as hot as you may think! More flavor than heat here."

You'll need:

  • 4 boneless beef chuckeye steaks or ribeye, 1" thick

    For marinade you'll need:

  • 3T tequila
  • 3T fresh lime juice (1-2 limes)
  • 1T olive oil
  • 1tsp oregano
  • 1tsp lime peel
  • 1 1/4tsp chili powder
  • 1/2tsp cumin
  • 1/2tsp salt
  • 2tsp minced garlic
  • 3/4tsp freshly ground black pepper
  • Guacamole butter (if desired ~ recipe below)

    Combine marinade ingredients in glass dish, mix well. Trim excess fat from steaks, pierce with tines of fork. Place steaks in marinade, turning to coat. Cover with foil and leave for at least 4 hours ~ overnight is best. Turn at least once during this time. Prepare steaks: heat large skillet over med-hi heat for 1 min. Remove steaks from marinade and place in pan. Cook for 4 mins. on each side, turning once and basting with marinade. Place heated steaks on platter. Place a dollop of guacamole butter on top of each steak if desired. Garnish steaks with lime slices and serve with black beans and cornbread.

    GUACAMOLE BUTTER

  • 1 small avocado, peeled & cut into chunks
  • 2T plain yogurt
  • 2 green onions, cut into pieces
  • 1/4c canned chopped green chilies, drained
  • 2T chopped cilantro
  • 1/4tsp salt
  • pinch of cayenne pepper
    Process all items in blender or food processor until smooth. Place in bowl with avocado pit in center to keep mixture from turning dark. Cover and refrigerate until serving time.

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