Traci called me out with a father’s day paleo challenge. I pushed back, complaining that “today is father’s day. Do I really have to cook?”
She got me with a dare: top loin steak, avocado, and mushrooms. A quick tour of the pantry and I settled on a dry-rubbed steak, grilled of course, with an avocado-lime sauce, and mushrooms on the side. Throwing the mushrooms on the side was a bit of a cop-out, but after thinking about the steak, I didn’t want to distract from the other flavors.
Paleo Dry Rubbed Steak
- 1 1/2 tsp garlic powder
- 1 1/2 tsp cumin
- 1 1/2 tsp chili powder
- 3/4 tsp kosher salt
- 1/2 tsp onion powder
- 2 to 2 1/2 lb top loin steak
Before you start mixing the spices, place the steak on the counter so it can come up to room temp. Mix the spices together and then rub the mixture all over the steak and leave on the counter while the grill comes up to temp. Light the grill and heat until very hot–above 500 degrees.
Throw the steak on the grill, and then turn the temp down to low. Grill for 5 minutes on each side and then remove the steak to a plate and cover with foil to rest for 10 minutes.
- 1 avocado, peeled and seeded
- handful cilantro
- 2 cloves garlic
- splash red wine vinegar
- olive oil (double vinegar amount)
- juice of 1 lime
- salt and pepper to taste
Throw everything into a food processor and pulse until smooth. Store in fridge while steak cooks.
I wrapped the mushrooms in foil with green onions and a little seasoning–chili powder, cumin, and salt. That went on the grill the steak.
To serve, slice the steak and top with the avocado sauce.