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Ingredients
4
beef rib-eye steaks
To taste,
Tabasco sauce
1
jalapeño pepper
30
chili
ml
1
onion(s)
1
tomato sauce
tin
60
canola oil
ml
1
avocado
250
coriander
ml
To taste,
lime(s)
Preparation
Step 1
Blend oil, tomato sauce, onion, chili powder, jalapeño pepper and Tabasco sauce in a shallow dish.
Step 2
Add steaks and coat well with marinade. Cover dish with plastic wrap and marinate steaks in the fridge for 1 hour.
Step 3
Turn meat over once during this time.
Step 4
Preheat barbecue to medium-high.
Step 5
Drain steaks and place on oiled barbecue rack. Cook 6 to 7 minutes per side, or until desired doneness.
Step 6
Garnish each steak with avocado slices, coriander leaves and lime wedges, and serve with grilled corn on the cob and sour cream.
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