Steak With Avocado Butter And Mango Salsa Recipes

GRILLED BLACKENED TUNA STEAK RECIPE WITH MANGO AVOCADO SALSA

Steps:

• To make the seasoning mix, whisk all ingredients together and store in an airtight container. The mix should keep well for at least three months.
• To make the mango avocado salsa, mix all ingredients in a medium bowl. Taste and adjust the seasonings if desired.
• To make the grilled blackened tuna steaks, heat a grill over high heat (or a grill pan on the stove over medium-high).
• Coat the tuna steaks with the blackening seasoning on all sides, then spray the top and bottom with cooking spray.
• Add the steaks to the hot grill and cook for 1-2 minutes per side, or until black grill marks have formed but the inside is still rare. Serve hot topped with mango avocado salsa.

SWEET AND SPICY SKIRT STEAK WITH MANGO SALSA

Steps:

• Preheat a grill to high heat.
• Mix together the brown sugar, chipotle, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub into the steaks and set aside for 15 minutes.
• While the steak rests, crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
• Lightly oil the grill grates. Grill steaks until well charred on the outside and medium-rare, about 2 1/2 minutes per side. Set aside to rest for 5 minutes then slice steaks across the grain and serve with the mango salsa and a lime wedge.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

AVOCADO MANGO SALSA

Steps:

• Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

STEAK-AND-AVOCADO SANDWICH

Steps:

• Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.
• Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and 1/3 cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.
• Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining 1/2 cup onion, crema, and hot sauce; serve.

FLANK STEAK TACOS WITH MANGO-AVOCADO SALSA

Steps:

• Combine soy sauce, olive oil, lime juice, vinegar, garlic, salt, black pepper, white pepper, garlic powder, oregano, cayenne pepper, cumin, and paprika in a container. Place flank steak in the marinade and refrigerate for 8 to 24 hours.
• Mix mango, avocado, lime juice, jalapeno, red onion, and cilantro together to make the salsa.
• Set an oven rack at least 6 inches from the heat source and preheat the oven's broiler.
• Remove flank steak from marinade and pat dry with paper towels.
• Broil flank steak on high, flipping at the halfway mark, until steaks are beginning to firm and are hot and slightly pink in the center, about 18 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
• Cut flank steak into small cubes. Wrap 8 tortillas in a paper towel and heat in the microwave until soft, 20 to 30 seconds. Serve steak on tortillas.

STEAK WITH AVOCADO SAUCE AND TOMATO SALAD

Steps:

• Slice the roast crosswise into 3 even steaks. Heat a cast-iron skillet over medium-high heat. Brush the steaks all over with 1 tablespoon olive oil, season with the chili powder and add salt to taste. Cook until a thermometer inserted into the side registers 125 degrees for medium-rare, 4 to 5 minutes per side. Let rest for 5 minutes.
• Meanwhile, toss the tomatoes and hearts of palm in a bowl with the remaining 1 tablespoon olive oil, 1 tablespoon lime juice, and salt and pepper to taste.
• Halve and pit the avocado; scoop the flesh into a blender or food processor. Add the cilantro, garlic, the remaining 1 tablespoon lime juice and 1/2 cup water; puree. Season with salt.
• Thinly slice the steaks. Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired. Garnish with lime wedges.
• Per serving: Calories 325; Fat 17 g (Sat. 3.3 g; Mono. 10.2 g; Poly. 1.8 g); Cholesterol 58 mg; Sodium 337 mg; Carbohydrate 9 g; Fiber 5 g; Protein 35 g
• Photography by Antonis Achilleos

AVOCADO STEAK

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
• Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
• Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
• On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
• Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

STRIP STEAKS WITH MANGO-PEACH SALSA

Steps:

• Mix bell pepper, chilies and gingerroot in medium bowl. Stir in preserves, lime juice and mango.
• Set oven control to broil. Sprinkle both sides of beef with jerk seasoning. Place on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 to 10 minutes; turning once, until desired doneness. Serve with salsa mixture.

STEAK WITH AVOCADO BUTTER AND MANGO SALSA

Steps:

• 1. Prepare the mango salsa and the avocado butter. Cover and reserve. Prepare an outdoor grill, or, preheat a stovetop grill pan or oven broiler. Season steaks with salt. Add pepper, if desired. Brush the steaks with vegetable oil. 2. When the coals are hot, or broiler or stovetop pan is hot, cook the steaks about 4 minutes per side, or until browned on the outside and pink and juicy inside for medium rare, or adjust time for desired doneness. Put 1 steak on each of 4 plates. Top each steak with about 1 tablespoon of avocado butter. Spoon mango salsa on the side. Pass extra avocado butter and salsa at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.