T-Bones with Avocado Salsa

[SteerCrazy]

Wow, another great recipe from Weber this week!!

Salsa
2 ripe Haas avocados, finely diced or mashed
1 cup finely diced tomato
4 scallions, white and light green parts, finely chopped
2 tablespoon fresh lime juice
2 tablespoons finely chopped fresh basil
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced jalapeño chile pepper
3/4 teaspoon kosher salt
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

2 tablespoons roughly chopped garlic
2 teaspoons kosher salt, divided
2 T-bone steaks, 1 to 1-1/4 pounds each and about 1-1/4 inches thick
Extra virgin olive oil
1 teaspoon freshly ground black pepper

1. In a medium bowl mix the salsa ingredients. Set aside at room temperature for as long as 2 hours before serving.

2. Make a little pile of the garlic on a cutting board. Sprinkle about 1 teaspoon of salt over the garlic. Finely chop the garlic and use the side of the knife to crush the garlic and salt into a paste.

3. Fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and preheat the grill for 10 minutes. Leave all the vents open.

4. Trim the steaks so they have no more than 1/4 inch of fat around the perimeter. Lightly coat the steaks on both sides with oil. Smear the garlic paste over both sides. Season evenly with the remaining salt and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.

5. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Then move the steaks over indirect high heat and cook to your desired doneness, 4 to 6 minutes for medium rare. By rotating the steaks so the tenderloin section is facing away from the hot fire, you will protect that meat from overcooking. Remove the steaks from the grill and let rest for 3 to 5 minutes.

6. Carve the steaks. Serve warm with the salsa.

Makes 4 servings

[DATsBBQ]

Those Weber guys keep stealing my recipes