Fidel Gastros Carne Asada

Recipe by Matt Basile aka Fidel Gastros

Ingredients

• Striploin steak - 16oz  

 Guacamole:

• 3 avocadoes
• 1 lime 
• salt

 Pico de gallo:

• 1 cup cherry tomatoes
• 1/2 red or Spanish onion
• 1 bunch cilantro 
• 1 serrano pepper
• Lime juice from ½ lime
• salt
• 3-4 assortment of peppers (green, serrano, Hungarian, poblanos)
• olive oil

 Directions

1. Preheat your Weber SmokeFire to 500F. While the grill is starting to heat up, make your guacamole. Cut your avocados in half and remove the pit, scoop the avocado flesh into a bowl. Add the juice from one lime. Mash the avocado with a potato masher or heavy fork, you can keep it chunky or smooth, this is up to your preference. Add salt and pepper, mix, and set aside.
2. Prepare your peppers for grilling by cutting them in half length-wise and removing the seeds. Save half of the serrano pepper to use for the pico, the other half can be grilled.
3. To prepare your steak, brush with olive oil on all sides and sprinkle with salt. Find the hot spot on your Weber SmokeFire and place your steak on that spot to get a good sear. Close the top of the SmokeFire and start to prepare your pico de gallo. Make sure to check on your steak after a couple of minutes and turn it to get nice crossed grill marks. Dice your onion and put it into a bowl, add lime juice to soften them up and set aside.
4. Check on your steak, and flip it to sear the other side. Add your peppers to the grill. Allow the steak to sear for another couple of minutes, turn it, let sit another couple of minutes for those nice grill marks, and then move to the upper deck of the SmokeFire to continue cooking for about six minutes. While the steak is cooking, slice your cherry tomatoes in half, dice your half serrano pepper, chop up your cilantro and add everything to the onions, then mix. Add more lime juice and mix again.
5. Check on your peppers and give them a flip. Using your Weber probe thermometer, check the internal temp of your steak. If it is between 125-130F, it is ready to pull off the grill. Once you remove the meat from the bbq, let rest for 10 minutes before slicing. As an added bit of flavour, squeeze some lemon juice over the steak as it rests. To plate, take your guacamole and spread on one side of your platter, add your pico de gallo on top. Take your grilled peppers and fill the other side of your platter, drizzle with a bit of apple cider vinegar (optional) and salt and pepper. Once the steak has rested, slice against the grain and place in the center of your platter. Salt if needed.