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Combine oil, granulated garlic and onion, oregano, pepper and 1/2 teaspoon salt in a large bowl; set aside. Trim fat from meat. Cut meat in 1-inch cubes. Add meat to oil mixture; toss to coat evenly. Let stand at room temperature for 30 minutes.
Meanwhile, in a food processor, combine avocado, cucumber, mint, sour cream, lime juice, water, the remaining 1 teaspoon salt and cumin. Cover and process until nearly smooth, stopping to scrape sides as necessary. Transfer to serving bowl.
Thread meat on skewers, leaving 1/4 inch between pieces. For a charcoal grill, place steaks on rack directly over medium coals. Cover and grill 10 to 12 minutes for medium-rare (145°F), turning to brown evenly. (For a gas grill, preheat grill. Grill as directed above.) Serve steaks with avocado sauce. Sprinkle with fresh mint, if desired.