I ate something very similar at La Cucina de Luz in Telluride where Lucas made it with a buffalo strip steak. I’ve done it that way too but usually
opt for lean NY strip steaks over which I have more control at the grill.
A dry rub is just a blend of dry seasonings with no oil. Here the coriander and garlic comprise a thin crust on the steak that serves to lock in juices and flavor in the lean steak. The soft avocado offers a nice contrast in the mouth.
On a sheet pan, measure out a heaping tablespoon of coriander and about 2 t garlic powder.
Add a pinch of kosher salt and a several turns of fresh ground pepper and stir to combine.
Trim all excess fat from steaks and coat the entire surface with the rub.
Rub grill with a thin film of grapeseed or canola oil and grill steaks (if desired you can coat steaks earlier in the day and reserve in the fridge).
Dice avocado and reserve in a small serving bowl.
Allow steaks to rest for 5-10 minutes after grilling. Top with avocado and serve.