Grilled Strip Steaks with Horseradish Guacamole


When selecting the avocados, it is important to be sure they yield to gentle pressure.

6 servings


  • 6 (8 ounce) New York strip steaks

  • 1 ½ cups steak sauce

  • 1 teaspoon coarsely ground pepper

  • 4 small avocados, peeled and seeded

  • ¼ cup lemon juice

  • ½ cup sour cream or light sour cream

  • 3 tablespoons prepared horseradish

  • 1 clove garlic, pressed

  • 1 tablespoon minced fresh dill

  • 1 teaspoon Worcestershire sauce


  1. PLACE steak in a large heavy-duty zip-top plastic bag; add steak sauce and pepper. Seal bag; chill 30 minutes, turning once. Remove steak from marinade, discarding marinade.

  2. MASH avocado in a small bowl. Stir in lemon juice and remaining ingredients; cover and chill.

  3. GRILL steaks, covered with grill lid, over medium-high heat (350 to 400 degrees) 7 minutes on each side, or to desired degree of doneness. Serve with guacamole.


Reprinted with permission of Southern Living(R) magazine. All rights reserved.