6 shoulder or round steaks, 1/2 inch thick
Salt and pepper to taste
3 tbsp. oil
1 sm. white onion, finely chopped
1 1/2 c. freshly cooked tomato
3 sprigs fresh coriander, leaves only
2 cloves garlic, peeled
2 avocados, peeled and pitted at the last moment

Season the steaks with salt and pepper. Heat the oil until smoking and sear the steaks on both sides. Add the onion and cook for 2 minutes more on each side. Blend the tomatoes with the coriander, garlic, 1 teaspoon salt, avocados, and 1 1/2 cups liquid in which the tomatoes were cooked until completely smooth. Pour on the sauce and stir over a low flame for about 5 minutes. Adjust the seasoning and serve immediately.