Chipotle Steak and Tomatoes

Another recipe from my mother, (from whom I aspire to have just some of her culinary talent). I am very lucky to have my mother close by, and that she is so supportive of my gluten free and Paleo lifestyle. Every time she has us up for dinner, she comes up with a new recipe that both satisfies the appetite's of the non-paleo eaters as well as mine.

Chipotle peppers are smoked jalapenos. Find chipotle chile peppers in adobo sauce at the supermarket next to the canned chili peppers, or buy the chipotle chile peppers separately and make your own adobo sauce.

2, 6-8 oz beef shoulder petite tenders or two 6-8 oz. beef ribeye steaks
1 Canned chipotle pepper in adobo sauce, chopped, plus 2 tsp. adobo sauce
1/4 cup olive oil
1/4 cup cider vinegar
3 medium tomatoes, cut in thick slices, (app. 1 lb.)
2 medium avocados, halved, seeded, peeled and sliced
1/2 cup of thinly sliced red onion
Pinch of salt and pepper

1. Sprinkle steaks lightly with salt and pepper. Spread each with 1 teaspoon of the adobo sauce.

2. BBQ steaks on the uncovered grill directly over medium coals, (or if using gas fire, directly over the flame with the cover down), until steak is cooked to your taste, turning once. Allow 10 to 12 minutes for medium rare or 12 to 15 minutes for medium.

3. Meanwhile, for dressing, in screw-top jar combine chopped peppers, olive oil, and vinegar. Shake well to combine.

4. Serve steaks with tomatoes and avocado slices. Top steaks with onion slices and drizzle with dressing. Makes 4 servings.

Variation: For a creamy dressing, omit olive oil and cider vinegar and stir cipotle pepper into 1/2 cup bottled ranch dressing.

Enjoy.