Spicy Rib Eyes with Dueling Salsas Recipe

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INGREDIENTS Dueling Salsas:

1 ripe avocado, chopped
3 Tablespoons chopped fresh cilantro
1 large shallot, finely chopped
1 large garlic clove, minced
1 Tablespoon green pepper sauce
1-1/2 teaspoons fresh lime juice
1 teaspoon coarsely ground black pepper
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon red chile pepper
1 cup chopped tomato
1 cup chopped seeded peeled cucumber

INGREDIENTS Rib-Eyes:

4 rib-eye steaks, 3/4 to 1 inch thick
8 teaspoons olive oil
1/4 cup cumin
Salt and coarsely ground pepper to taste

TO PREPARE:

For the salsas, rinse the avocado with cold waster and drain. Combine the avocado, cilantro, shallot, garlic, green pepper sauce, lime juice, black pepper, cumin, coriander and red chile pepper in a bowl and mix gently. Spoon 1/2 of the avocado mixture into another bowl. Add the tomato to 1 bowl and mix gently. Add the cucumber to the remaining bowl and mix
gently. Chill, covered, for up to 4 hours.

For the steaks, rub each steak with 2 teaspoons of the olive oil. Sprinkle both sides with the cumin and rub to adhere. Sprinkle with salt and pepper. Grill the steaks over hot coals to the desired degree of doneness. Remove the steaks to dinner plates. Serve with the salsas.