Steakhouse Southwestern Steak with Guacamole

So, what do you do when you have some nice steaks ready to grill and it starts raining outside? Well, you make them inside. Here's a very simple way to make some excellent steaks inside in the oven (no, not baked steaks) with a nice guacamole to serve with it.

Steak Ingredients:
4 well marbled steaks 1" to 1 1/2" thick (Rib-Eye, NY Strip, etc)
Olive oil
Salt
Black Pepper
Garlic Powder
Blackened Seasoning
Cayenne Pepper

Steak Directions:
Take the steaks and put them on a greased broiler pan.
2. Brush on or rub in the olive oil on both sides.
3. Season the steaks as you desire. I like the combination of flavors as listed above. Use what you like.
4. Put the broiler rack as close to the broiler as you can so when you put the steaks in, they are 1/2" or less from the top broiler. I put my broiler pan on top of a second one to get it close enough.
5. Broil 1" steak on high for 4 minutes for a medium steak. More time for more well done, less time for rare. Also, take into account the thickness of the steak. More time for thicker ones, less time for thinner ones. Keep the oven door cracked open a bit when broiling as it will smoke.
6. When the first side is done, flip the steaks, touch up the oil and seasoning if you wish, and cook for 4 more minutes.
7. Take out the steak and let rest for 5-10 minutes before cutting.


Guacamole Ingredients:
4 whole, ripe Avocados
2 tbsp medium sweet onion or 1 medium scallion, diced very small
3 cloves garlic, minced
1 tbsp of lime juice

Guacamole Directions:
1. Peel and pit the avocados and put them in a large mixing bowl.
2. Smash up with a fork.
3. Add in the rest of the ingredients.
4. Mix well.

Serve the steak with Guacamole on top and you have a wonderful meal.

This recipe is based on one from Dana Carpenders 501 LC Recipe book.

Pork Chops and Gorgonzola Butter

Wow. This is a very simple recipe, but the Gorgonzola butter is some of the best butter I have ever had. It would go amazing on any kind of pork, beef, or lamb steak or chop. Just some great flavor.

This recipe is based on one in Gillespie's 501 Recipe book, but is quite different. I used pork chops instead of veal, broiled instead of baked, and Gorgonzola instead of Roquefort cheese. I also changed the ratios up a bit. I'm putting what I used instead of what's in the book.

Ingredients:
8 oz butter (melted)
4 oz Gorgonzola cheese crumbled
1 clove garlic, crushed
Few dashes of Hot Sauce (Tabasco Habanero is what we used)
1/2 bunch parsley, leaves only
8 (4 oz) boneless pork chops
Olive Oil
Seasonings to taste on the pork chops

Butter Directions:
1. Blanch the parsley leaves in boiling water for 5 seconds. Then let refresh in cold water. Dry and then chop coarsely. (I don't know what this step does, but I did it. If anyone can explain, that would be great).
2. Melt butter a bit so it is super soft and and put in the garlic, few drops of the hot sauce (to taste), and 2 oz of the Gorgonzola.
3. Blend until smooth.
4. Mix in the parsley and the rest of the Gorgonzola.
5. I used my blender to re-mix everything. That made the parsley much smaller and the butter a bit smoother, but you don't need to do that, you can just mix by hand.
6. Put in the refrigerator to cool and harden.


Pork Chop Directions:
1. Brush the pork chops with oil on both sides.
2. Season both sides with your choice of seasoning. (My favorite blend is black pepper, garlic powder, seasoned salt, and blackened seasoning. It makes a wonderful combination).
3. Broil on high for about 5-7 minutes per side.
4. Take out the pork chops and let rest for a few minutes.


Serving:
1. Take the pork chops and serve on a plate.
2. Take the Gorgonzola butter and slice off some for each pork chop.
3. Enjoy!!!!