Mexican Steak with Avocado Salsa
An easy spice blend makes this sirloin Mexican steak a quick, healthy dinner solution. Top with cream avocado salsa for a family-friendly Paleo and Whole30 recipe idea!
Prep Time45 mins
Cook Time12 mins
Total Time57 mins
Servings: 5 servings
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- pinch salt
- 1 1/2 - 2 pounds sirloin steak
- 1 avocado peeled and diced
- 2 small Roma tomatoes diced
- 3 tablespoons cilantro freshly chopped
- 1/2 teaspoon minced garlic
- 1 teaspoon lime juice
- salt and pepper to taste
Mix all of the steak seasonings together and rub on steaks about 40 minutes before grilling, covering well.
Preheat grill to 400 degrees.
Grill steaks for 8-10 minutes, flipping once during the grilling.
Cook the burgers to the desired doneness. To read the internal temperature of the beef, stick a meat thermometer into the side of the steak. Rare: 125 degrees; Medium Rare: 135 degrees; Medium: 145 degrees; Medium Well: 150 degrees; Well done: 160 degrees.
Remove steaks and burgers from the heat when the thermometer registers 5°F lower than the desired doneness. Cover the burgers with aluminum foil and allow them to sit for 5-10 minutes to keep the juices in.
Make the avocado salsa just before serving. For avocado salsa, mix the salsa ingredients together in a bowl. Serve on top of the steak.
Calories: 259kcal | Carbohydrates: 2g | Protein: 40g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 131mg | Potassium: 694mg | Fiber: 1g | Vitamin A: 24.4% | Vitamin C: 0.4% | Calcium: 7.3% | Iron: 22.8%