• 2 10-ounce strip steaks (or see hints below)
• 3-4 Tbs olive oil
• 2 large cloves garlic, peeled and minced
• 1 tsp ground cumin
• salt and pepper to taste
For the guacamole:
• 1 large, ripe avocado, cut into chunks
• approx. 1/4-1/3 cup diced Vidalia onion
• approx. 1/3-1/2 sliced or chopped fresh tomato
• 1 small clove garlic, peeled and minced
• 1/3 cup chopped cilantro
• juice of 1/2 lime
• pinch salt
• pinch cumin
• 1 Tbs olive oil
1. Make the marinade by combining 3-4 Tbs olive oil with 2 large minced cloves of garlic, about 1 tsp ground cumin, a pinch of salt and a crack of black pepper and whisk it up, and then pour it over and rub it into the two strip steaks in a large shallow dish.
2. Let those sit out for about 1/2 hour and then, when you're close to cooking the steaks, preheat the oven to 400 degrees.
3. Meanwhile, make the guacamole by slicing the ripe avocado in the skin and then scooping it into a mixing bowl.
4. Add a little handful of diced Vidalia onion, a handful of sliced grape tomatoes, 1 small minced clove of garlic, a good handful of chopped fresh cilantro, the juice of 1/2 lime, a little salt to taste, a pinch of cumin if you like and a little olive oil and gently toss to combine.
5. When it comes time to cook the steaks pour a little of the marinade into the skillet on medium high heat and then sear the steaks until they're nicely browned on both sides and then pop the skillet into the oven to finish cooking them to your liking.
6. When the steaks are just about cooked to your liking, stand them up flat edge, in the pan out of the oven, and let them rest for 10 minutes or so before serving.
• Cook the steaks outside on the grill instead.
• Soon after flipping the steaks to cook the second side you can pop the oven proof pan into the oven because the second side will continue to brown in the oven, although, depending on the thickness of the steaks, you may not need to finish them in the oven.
• Substitute flank or skirt steak for the strip steaks.