Steak Marinated in Ale with Aji Sauce and Toasted Cumin Avocado Guacamole

Posted: Updated:

Marinade

1 T dried Mexican oregano
2 tsp toasted cumin
1-1/4 cups thinly sliced green onion
12 oz stout or amber ale
1/4 cup extra virgin olive oil
4 T red wine vinegar
1 tsp hot chile sauce (preferably Gunslinger brand)
2 T ancho chile puree
1 clove garlic, minced
2 T oven-cured tomato puree or tomato paste
Sea salt and black pepper

1. Combine all ingredients.  Add steak and let marinate until ready to grill.

Aji Sauce

1/2 cup minced Jalapeno or Serrano chile
1/2 cup minced green onion
1/4 cup minced cilantro
2 T red wine vinegar
Sea salt and black pepper

1. Combine all ingredients and serve as a condiment with grilled steak.

Toasted Cumin Avocado Guacamole

1 ripe avocado, peeled and pitted
Dash of fresh lemon juice
1 T toasted cumin (see instructions)
Salt to taste

1. Heat a dry skillet over medium heat.  Add cumin to the dry pan, stirring continuously until the slightest amount of smoke and aroma come from the pan.  Remove immediately from the heat.

2. Puree all ingredients until smooth, tasting and adding more lemon juice if desired.

Barbecue Dry Rubs

To impress your guests, have ingredients displayed in small, individual white dishes so that your counter looks like a spice market!

Coffee Rub

1 T ground coffee
2 T brown sugar
2 t ground black pepper
1/2 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp sea salt
Combine and rub on beef 1 to 2 hours before grilling.
 
Spicy Beef Rub
3 T toasted cumin seeds
2 T coarsely ground black peppercorns
1-1/2 T paprika
1 tsp sea salt
1, 2” stick of cinnamon
1 tsp red chile flakes

Grind all ingredients in a spice grinder and rub on beef 1 to 2 hours before grilling.

Chicken Spice Rub
3 T toasted fennel seeds
2 T dried green peppercorns
1-1/2 T dried thyme
1 T dried rosemary
2 Bay leaves
1 T sea salt

Grind all ingredients in a spice grinder and rub on chicken 1 to 2 hours before grilling.  Keep chicken refrigerated.