4 ribeye steaks For garlic rub: 10 whole allspice 2 Tablespoons Mexican oregano 2 Tablespoons cumin seeds 4 whole cloves 10 roasted cloves of garlic 1/2 cup kosher salt 1 Tablespoon fresh crushed peppercorns
For avocado salsa: 1 avocado, peeled and seeded 1 handful fresh cilantro 1/4 teaspoon salt 1/4 cup gf salsa
For garlic rub: Place oregano and cumin seeds in a small dry skillet over high heat and toast until aromatic, about 3 minutes. Place oregano, cumin, allspice and cloves in a grinder and grind into a powder. Transfer to a food processor and add garlic, salt and pepper and process into a rub.
For avocado salsa: Combine all ingredients in a food processor and process until blended but still a little chunky.
For steaks: Rub steaks with the garlic rub. Prepare a grill. Grill steaks until crusty on both sides but pink inside, about 3-4 minutes per side. Serve steaks with avocado salsa on the side.