Maybe someday I’ll be a mama who wants to be taken out for a Mother’s Day brunch. Or have my name written on a Baskin Robbins ice-cream cake in neon-colored fake whipped icing. Or be the recipient of an Edible Arrangement.
Probably not. I mean, if my child toddles that ice cream cake over to me saying I’m the Best Mommy Ever, then of course I’ll act like it’s a Magpies cake. But that will never happen because the Booze Hound will direct her to Magpies in the first place. He knows what’s up.
I prefer to make my own celebration meals. I like the excuse to make things that ooze decadence. Things that aren’t socially acceptable to make on a random Tuesday, like salted caramel sundaes. And methinks ten hours of hard labor down the yellow brick road to Motherhood City earns me a salted caramel sundae. Or three?
Mother’s Day is a perfect day to make a salted caramel sundae for the woman who can simultaneously make a pot of bolognese, Furminate a dog, have a conversation about interest rates, and lull a baby to sleep by softly singing that conversation about interest rates. True story.
I clearly let the cat out of the bag that salted caramel sundaes were my dessert of choice. But just because my wardrobe has gone from business casual to sweatpant chic doesn’t mean we have to let go of all decorum and skip over dinner on our way to dessert. Not when dinner is Grilled Steak with Avocado Sauce.
Grilled Steak with Avocado Sauce + Salted Caramel Sundaes… jealous? If not, then I’ll go ahead and announce that my day also included cinnamon rolls, champagne, and grilled potatoes with lemon-garlic aioli. Whaaaat? Oh yes, I went there. I was in the mood to be celebrated. Check back– recipes comin’ atcha soon.
But let’s get back to steak. It’s what’s for dinner. Or at least it will be once you read this.
I know I post oodles of recipes for meat + sauce, but it’s totally my thing. This particular combo? SO AMAZING. The rub on the steak plus the smooth guacamole-type sauce is kind of Tex-Mex, but not overpoweringly so. And now that I’m thinking of it, all you need to do is add some grilled peppers and onions and you have the world’s best fajitas. Ole!
The rub is assembled quickly and slapped on the meat early in the day. Then you grill it, let it rest, and while it rests, make the creamy-dreamy avocado sauce. In the food processor. Buzz, buzz. Easy, easy. That’s it!! Think of all the leftover time you’ll have to get pedicures (aka sanitize the high chair)!! Yay!!
I know people always talk about motherhood being the most thankless job ever, but that’s not how I see it. Are there times that test my patience? Yes. (Should face-wiping be cause for a whole body thrashing experience? No. Being clean should be celebrated and appreciated. I have yet to convince my child.) But it’s not a thankless job. It’s a wonderful, beautiful job, and I am honored to have it. And I am privileged to be mothered by a mother who loves her job as much as I do 🙂
- 3 tsp garlic powder
- 3 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2- 2½ lbs flank or skirt steak
- 2 avocados, peeled, halved, and pitted
- ½ c roughly chopped cilantro
- 2 garlic cloves, smashed
- 2 T red wine vinegar
- ¼ c olive oil
- ½ tsp kosher salt
- Juice from 2 limes
- Combine the first 5 ingredients in a small bowl, and massage into steak. Place steak in a large baking dish, cover (or stuff it into a gallon-sized, zip-top freezer bag and seal) and let it sit in the fridge for about 8 hours.
- Preheat grill to high heat, then grill steak for 3 (skirt) to 8 (flank) minutes per side, based on the thickness of your steak, strength of your grill, your desired degree of doneness, etc. Let the steak rest 10 minutes.
- While the steak rests, place remaining ingredients in a food processor and process until smooth. Alternatively, you could mash it all together with a potato masher if you prefer a chunkier consistency (but you would want to make sure you mince the garlic first). Serve steak with sauce and love your life.