Guasacaca sauce (avocado-mustard sauce)

1 red onion, small dice

5 cloves garlic

2 serrano chile peppers, minced

2 ripe avocadoes

½ apple cider vinegar

1 cup olive oil

1 tbsp. Coleman’s mustard powder

1 tbsp. yellow mustard

3 tbsp. cilantro, chopped

2 tbsp. flat leaf parsley, chopped

1 tbsp. horseradish

2 cups roma tomatoes, diced

Kosher salt

 

2 lbs. sirloin steaks

Olive oil for drizzling

Kosher salt and freshly ground black pepper

 

In a blender, combine the onion, garlic, chile peppers, avocadoes, vinegar, oil and two mustards and puree. Transfer to a bowl and fold in the cilantro, parsley, horseradish and tomatoes. Add salt, taste, and set aside.

 

Season the steaks generously with salt and pepper and drizzle some oil on both sides and pan griddle or grill on charcoal.

 

Serve the steak bites with the sauce on top or on the side.