Chile-Rubbed Strip Steak with Butterbeans - The Local Palate

Ingredients

• 1¼ cups olive oil
• 2 tablespoons sambal oelek chile paste
• 1 clove garlic chopped
• 1 tablespoon fish sauce
• ¼ cup flat leaf parsley chopped
• 4 sprigs thyme chopped
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 4 (8-ounce) sirloin strip steaks
• 1 ounce vegetable or canola oil
• 1 red onion diced
• 3 cloves garlic chopped
• 1 red bell pepper diced
• 4 cups butterbeans shelled and blanched (buy frozen or at your local roadside produce stand)
• 1 pound boiled peanuts shelled
• 1 bunch fresh thyme chopped
• 1 cup vegetable stock
• 1 ounce butter
• Salt and black pepper to taste
• 3 tablespoons seasoned rice wine vinegar
• 2 firm avocados pitted and sliced with skin on
• 1 large English cucumber peeled and seeded
• 1 lime zested and juiced
• 2 shallots diced
• ¼ bunch fresh cilantro finely chopped with stems