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1
Trim fat from around the edges of beef rib-eye steaks.
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2
In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.
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3
Pat onto both sides of the steaks.
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4
Let steaks stand at room temperature for 30 minutes.
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5
Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water.
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6
Bring to boiling; reduce heat.
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7
Cover and simmer for 5 to 7 minutes or until soft.
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8
Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.
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9
In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt.
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10
Cover and process or blend until sauce mixture is smooth.
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11
Transfer sauce to a serving bowl.
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12
Prepare charcoal grill or preheat gas grill.
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13
Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.
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14
Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.
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15
If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.
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16
To serve, slice steaks.
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17
Serve with sauce, grilled jalapenos, and green onions.
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18
Sprinkle with tomato.
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19
Enjoy!
