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Ingredients
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Steak & Marinade
Avocado Topping (Salsa Criolla–style with Venezuelan influence)
Cheese & Serving
Method
Steak & Marinade
- 1
Prepare the steak and marinade
Pat the steak dry with paper towels. In a bowl, combine 2 tbs olive oil, minced garlic, 2 tbs lime juice, Worcestershire sauce, ground cumin, smoked paprika, 1.5 tsp salt and 1 tsp black pepper. Rub the marinade evenly over both sides of the steak. Place the steak in a shallow dish or zip-top bag and refrigerate for at least 30 minutes and up to 3 hours. Remove from fridge 20 minutes before grilling to come toward room temperature.
- 2
- 3
Grill the steak
Place the steak on the hot grill. For a 1-inch thick steak: grill 4–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 6–7 minutes per side for medium. Use tongs to flip once. If using a thicker cut, adjust time accordingly and consider finishing on indirect heat. During the last 1–2 minutes of cooking, optionally brush the top with 1 tbsp butter for added richness.
- 4
Rest and slice
Transfer the steak to a cutting board and loosely tent with foil. Rest 7–10 minutes to allow juices to redistribute. Slice the steak thinly across the grain into 1/4-inch slices for flank or against the grain for ribeye.
Avocado Topping (Salsa Criolla–style with Venezuelan influence)
- 5
Prepare the avocado salsa
While the steak rests, halve and pit the avocado, scoop flesh into a bowl and coarsely mash with a fork leaving some chunks. Add the finely chopped red onion, diced roma tomato (seeds removed if desired), 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine. Taste and adjust seasoning or lime as needed. Keep chilled until ready to serve.
Cheese & Serving
- 6
Assemble and serve
Arrange sliced steak on a platter. Spoon the avocado salsa over the hot steak slices or serve alongside so guests can top themselves. Scatter 3/4 cup crumbled or sliced queso blanco/fresco over the steak and salsa, and sprinkle 1 tbs chopped parsley or extra cilantro. Serve with lime wedges on the side to squeeze over. If you used butter, any additional melted butter on the board can be poured over slices for extra richness.
- 7