Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, August 13, 2012

Steak and Avocado

A couple of weeks ago my college boy was home for just a few days, between apartments. I planned a few meals I knew he would love and he actually prepared this one for me! What a treat. The taste of the steak and salsa is similar to this recipe, but the ingredients I loved most were the steak and avocado. The warm steak and creamy avocado, oh...yum. It was a combo I had never had before, but plan to make up for missing. If you like beef and you like avocado, you will love this one. I think you could use almost any steak, but make sure it's a quality cut, and nice and juicy. The flat iron steak I use for the Steak and Salsa Verde would be a nice, inexpensive alternative.

I found the recipe at Eating Well, and we followed it pretty closely except we grilled the steaks.

Steak with Pebre Sauce and Avocado

1/2 cup finely chopped sweet onion, such as Vidalia or Walla Walla
1 medium-large tomato, seeded and diced
1/3 cup chopped fresh cilantro
2 T. minced jalapeño (or serrano, we use jalapeño)
2 T. red-wine or cider vinegar
1 clove garlic, minced
1/4 t. kosher salt

3/4 t. paprika
3/4 t. ground cumin
3/4 t. dried oregano
3/4 t. kosher salt, divided
1/2 t. ground pepper
2 8- to 10-ounce New York strip (top loin) steaks, trimmed
2 t. canola oil
2 avocados, pitted and peeled

To prepare Pebre Sauce: 
Combine the onion, tomato, cilantro, jalapeño (or serrano), vinegar, garlic and 1/4 teaspoon salt in a medium bowl.

To prepare steak: 
Mix paprika, cumin, oregano, 1/2 teaspoon salt and pepper in a small bowl. Rub the spice mixture evenly over both sides of steaks.

Preheat outdoor grill. When grill is hot cook steaks over medium grill until done to desired doneness.
(Alternately: Heat oil in a large ovenproof skillet, such as cast iron, over medium-high. Add the steaks and cook just until browned, 1 to 2 minutes per side. Transfer the pan to the oven and roast the steaks 5 to 7 minutes for medium-rare, depending on thickness.)

Transfer to a clean cutting board. Tent with foil and let rest for 5 minutes.

Meanwhile, mash avocados with the remaining 1/4 teaspoon salt in a small bowl.
Carve the steak into thin slices. Serve with the avocado and Pebre Sauce.

Menu suggestion: serve with Roasted Sweet potatoes and scallions, and Peppercorn

Source: Eating Well


Abby said...

That looks so very good. I adore avocados (and steak, for that matter!) And how fun that he cooked for you. I hope my boys do that one day!

scmom (Barbara) said...

The avocado and the warm steak are an unbeatable combo, Abby!