- 2 cups of Oak wood chips
- 2 Pounds of Boneless beef top loin steaks
- 2 teaspoons Chili powder
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Dry mustard
- 1/4 teaspoon Ground black pepper
- 2 Avocadohalved and seeded
- Red onionFinely chopped
- 2 tablespoons of Horseradish
- 2 tablespoons Lime juice
- 3 Garlic clovesminced
- 1/8 teaspoon Cayenne pepper
Beef tenderloin is the most tender cut of beef, and it is located within the loin. You don’t need a culinary degree, a video tutorial, intricate marinades, or lots of confusing instructions to cook it.
What so unique about this recipe is how simple it is. You’ll need
Avocados, cilantro, onion, horseradish, lime juice, garlic, and seasoning.
The dish is for sure worth your efforts and your time and will impress your family or date.
Steak & avocado
by Peter Hilton @ flickr
Soak wood chips in enough water to cover for an hour.
Remove fat from steaks.
In a small bowl, mix chili powder, salt, cumin, dry mustard, and black pepper. Rub spice mixture in the steaks with your fingers.
For a charcoal grill, arrange medium-hot coals around a drip pan. Put the drained wood chips over the coals and place steaks on the grill rack over a drip pan.
Cover and smoke for 16 to 20 minutes for medium-rare (145°F) or 20 to 24 minutes for medium (160°F).
Graze avocados with 1 teaspoon lime juice and add them to the grill rack over the drip pan; cut sides up until softened.
Remove the flesh out of the smoked avocados and place in a medium bowl.
Add 2 tablespoons of horseradish, 2 tablespoons lime juice, 3 cloves minced garlic, ⅛ teaspoon cayenne pepper, and mash the mixture until nearly smooth.
Sprinkle steaks with cilantro and onion and top with Avocado-Horseradish spread.