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1. For Avocado Dipping sauce, cut about 3 inches from cucumber and coarsely chop (reserve remaining for Cucumber Salad). Place in a food processor or blender. Add avocado, sour cream, dill, lime juice, jalapeno, garlic, and 1/2 teaspoon salt. Puree until smooth. Pour into a bowl; cover and refrigerate until ready to use.
2. For rub, in a small bowl combine the 2 teaspoons salt, the dry mustard, chipotle chile powder, black pepper, coriander, and cumin; set aside. Cut steak into portions, if needed, to make them easier to handle on the grill. Lightly brush steaks on all sides with olive oil; season evenly with rub. Let stand at room temperature for 30 minutes.
3. Prepare grill for direct cooking over high heat (about 500 degrees F).* Grill steaks over heat, with lid closed as much as possible, for 4 to 6 minutes for medium-rare, turning once or twice. Remove steaks from grill and let rest for 5 minutes. Slice across the grain in 1/2-inch-thick slices. Serve warm with Avocado Dipping Sauce and Cucumber Salad.
1. In a bowl combine cucumber, yellow pepper, shallot, red pepper, lime juice, olive oil, dill, and salt and pepper to taste.