Strip Loin with Horseradish Guacamole


I’ve also been watching what we eat and have recently cut out carbs, booze and sugar for a while. The result has been great and I feel absolutely amazing. The good thing about what I’m doing is that I can enjoy all the proteins I like and as much veg as I like as well.  So tonight our crazy guy steaks were accompanied by an AMAZING Horseradish Guacamole and roasted herbed zucchini. Result?  Wickedly good!

The “horsey-guac” recipe is so simple and only takes about 3 minutes to prepare.

2 ripe avocados, cut into quarters 2 scallions, coarsely chopped 2 Tbs. prepared low-sugar horseradish 1 Tbs. Lemon juice 1 tsp salt ½ tsp freshly ground pepper

Whiz it all up in a food processor and set it aside. The above recipe makes enough for 4 steaks…we only did two so I’ve frozen the guac for another time.

The protein was purchased at the Butcher up the road. Jack our buddy prepped two really thick pieces of beef tenderloin for us. Once the steaks came up to room temperature, I simply coated them with a bit of thyme infused olive oil, Kosher salt and freshly ground pepper.  Nothing else is required if you’ve got a good cut of beef!

I cranked the BGE up to 600 degrees and chucked in two chunks of hickory wood for a fantastic smokey flavour. I grilled the steaks for 2.5 minutes per side then allowed the steaks to rest for about 5 minutes to redistribute the juices. If you like your steaks done a bit more, leave them on the grill for a few more minutes.  Ours came out a perfect medium rare at 2.5 minutes.

Alex and I ate in silence and that kind of shows you how good dinner was. We devoured it all like a pair ravenous wolves. I highly recommend this recipe for horseradish guacamole for any steaks you decide to prepare.

Thanks crazy guy, a great dinner with my favorite 14 year old!

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Overall Alex Rating: 10/10

#BGESteaks #BGEStripLoin #HorseradishGuacamoleSteaks #HorseradishGuacamole #striploin

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