•  4 Beef Steaks of your choice
  • 1 tablespoon Olive Oil
  • 1 tablespoon minced garlic
  • ½ – 1 jar Texas on the Plate Ancho Chile and Honey Sauce
  • Adams Reserve Steak Au Poivre Rub
  • 1 carton H-E-B Ready, Fresh, Go Pico de Gallo, drained
  • 1 medium to large Avocado
  1.  Rub steaks with oil and garlic, season with Rub, set aside for 5 to 10 minutes.
  2.  Drain Pico de Gallo, place in a medium mixing bowl and toss with diced avocados and Ancho Chile and Honey Sauce.
  3.  Grill steaks to desired doneness, remove from heat and let rest for at least 10 minutes.

                Serve with topping of Pico de Gallo Sauce.


Serve with Potatoes Antoinette


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