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

Sauce

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

 Steak

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

Printer Version