INGREDIENTS

INSTRUCTIONS

Brush the grill racks with oil and heat the grill to very hot.
Meanwhile, prepare the sauce and the guacamole.  To prepare the sauce,
heat the olive oil in a medium saucepan over  high heat until very hot.
Add the garlic and onion and saute lightly  for 2 to 3 minutes. Add the
chiles, tomatoes, and tomato puree and  cook over high heat for about 5
minutes. Add the olives and oregano  and cook for about 5 minutes. With
a handheld blender, coarsely puree  the sauce in the pan.
Alternatively, transfer the sauce to the bowl  of a food processor and
blend, then return to the pan. Season to  taste with salt and pepper
and keep warm.  To prepare the guacamole, cut the avocados in half,
remove the pits,  and scoop the flesh out of the skins into a medium
bowl. Add the  garlic, tomato, onion, and lime juice and mash with a
potato masher.  Stir in the cumin and cayenne sauce. Season to taste
with salt and  pepper. Cover the bowl with plastic wrap and place in
the  refrigerator until ready to use.  To prepare the steak, rub the
meat with olive oil and season it on  both sides with salt and pepper.
Place the meat on the very hot grill  and cook for 2 to 3 minutes per
side for rare to medium-rare  doneness. Remove meat from the grill,
place on a cutting board, and  slice thinly against the grain at a
45-degree angle. Place the slices  on a serving platter or individual
plates and spoon warm sauce  generously over the slices. Top with a
dollop of guacamole and serve  hot.  Converted by MC_Buster.  Per
serving: 113 Calories (kcal); 5g Total Fat; (39% calories from  fat);
5g Protein; 13g Carbohydrate; 9mg Cholesterol; 188mg Sodium  Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit;  1/2
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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