Steak With Avocado Sauce And Tomato Salad Recipes

STEAK AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Salt and pepper the steak on both sides, being sure to rub in the seasoning.
• Heat the oil in a pan over high heat until slightly smoking.
• Sear the steak for about 2 minutes per side.
• Rest the steak on a cutting board for 10 minutes.
• Slice the steak.
• In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
• Toss the salad until evenly coated and serve.
• Enjoy!

GRILLED STEAK SALAD WITH TOMATOES & AVOCADO

Steps:

• Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.

CUBAN FLANK STEAK WITH AVOCADO AND TOMATO SALAD RECIPE - (4.5/5)

Steps:

• Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a "Bullet" which I love and is perfect for making the mojo sauce. Place the flank steak in a zip lock bag or shallow dish. Add the sauce; l let marinate in refrigerator for 2 hour to overnight. Remove the flank steak from the marinade; place remaining marinade in saucepan. Let steak stand at room temperature for 30 minutes. Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side. Let the cooked steak stand for 10 minutes before thinly slicing across the grain. Bring the marinade in the saucepan to a boil. Let it cook for several minutes; it will begin to thicken. Place the avocado, tomato and onion into a bowl. Add the heated mojo sauce to the salad. Serve on the side of the steak, or on top. Your preference.

BEEF STEAK WITH AVOCADO SAUCE

Steps:

• Trim fat from around the edges of beef rib-eye steaks.
• In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.
• Pat onto both sides of the steaks.
• Let steaks stand at room temperature for 30 minutes.
• Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water.
• Bring to boiling; reduce heat.
• Cover and simmer for 5 to 7 minutes or until soft.
• Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.
• In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt.
• Cover and process or blend until sauce mixture is smooth.
• Transfer sauce to a serving bowl.
• Prepare charcoal grill or preheat gas grill.
• Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.
• Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.
• If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.
• To serve, slice steaks.
• Serve with sauce, grilled jalapenos, and green onions.
• Sprinkle with tomato.
• Enjoy!

CHILE STEAK WITH AVOCADO-TOMATO SALAD

Steps:

• To prepare chile steak: in cup, mix chiles, garlic, honey, and lime juice.
• In another cup, mix oregano, salt, and pepper. Use to rub on steak.
• Heat pan until very hot. Place steak in pan; brush top half with chile mixture and cook. Turn steak over; brush with remaining mixture and cook 2-3 min for med-rare or until desired doneness. Turn again. Cook 30 sec. Transfer steak to cutting board; keep warm.
• Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado, cilantro, lime juice, and salt. Makes about 3 cups.
• Thinly slice steak; serve with avocado salad.