Avocado Steak Recipes

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CRUMBED AVOCADO STEAK



Crumbed Avocado Steak image

Crumbed Scotch filet steaks topped with slices of avocado and a rich mustard sauce.

Provided by THOMAS GREENBERG

Categories     Everyday Cooking

Time 30m

Yield 4

Number Of Ingredients 14

4 Scotch fillets (chuck eye)
½ cup all-purpose flour
salt and ground black pepper to taste
2 eggs
3 cups fresh bread crumbs
2 tablespoons chopped fresh parsley
¼ cup butter
2 tablespoons vegetable oil
1 avocado - peeled, pitted and sliced
3 egg yolks
1 tablespoon lemon juice
salt and pepper to taste
2 teaspoons Dijon mustard
½ cup butter, diced and softened

Steps:

  • Pound the steaks out to 1/2 inch thickness.
  • Coat steaks lightly with flour seasoned with salt and pepper. Dip steaks into lightly-beaten eggs, then coat with combined breadcrumbs and parsley, pressing on firmly. Place steaks on to tray, and refrigerate until ready to cook.
  • In a large frying pan, heat 1/4 cup butter and oil over medium-high heat. Cook steaks until golden brown, and cooked to desired doneness. Remove from pan, and keep warm.
  • In a metal bowl, whisk together egg yolks, lemon juice, salt, pepper, and mustard. Place the bowl over simmering water, and stir until sauce is thick and creamy. Whisk in the remaining 1/2 cup softened butter, and remove from heat.
  • Place steaks onto serving plates, place two slices of avocado on each steak, and spoon the Mustard Sauce over each one.

Nutrition Facts : Calories 1094.9 calories, Carbohydrate 34.9 g, Cholesterol 465.9 mg, Fat 88 g, Fiber 4.7 g, Protein 41.8 g, SaturatedFat 39.3 g, Sodium 705.8 mg, Sugar 2.2 g

STEAK AND AVOCADO ROLLS



Steak and Avocado Rolls image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

One 8-ounce boneless rib eye
1 teaspoon ground black pepper
1 1/4 teaspoons kosher salt
2 tablespoons olive oil
1 cup panko breadcrumbs
1 teaspoon black sesame seeds
1/2 cup mayonnaise
2 tablespoons sriracha
6 to 8 square 10-inch soy sushi wrappers
1 avocado, sliced
1 yellow bell pepper, julienned or very thinly sliced

Steps:

  • Preheat a cast-iron skillet over medium-high heat.
  • Sprinkle the steak with pepper and 1 teaspoon salt. Add the oil to the skillet, then the steak, and cook to medium or until the internal temperature is 135 to 140 degrees F on an instant-read thermometer, about 5 minutes per side. Transfer the steak to a cutting board and let rest for about 7 minutes.
  • Meanwhile, add the panko, sesame seeds and remaining 1/4 teaspoon salt to a small skillet over medium heat. Cook, stirring frequently, until the panko is golden brown. Transfer to a bowl and set aside to cool. Slice the steak into thin strips.
  • Add mayonnaise and sriracha to a medium squeeze bottle and shake until combined (see Cook's Note).
  • Place a soy wrapper on a clean workspace in front of you. On the edge of the wrapper closest to you, squeeze a line of spicy mayo. Lay down 2 avocado slices, lengthwise, touching each other. Stack a few pepper slices so that the entire edge is covered in a layer of peppers. Squeeze a line of the spicy mayonnaise on the peppers, then sprinkle about 2 tablespoons of the panko mixture over them. Add a few slices of steak on top of the panko. Carefully roll the whole mixture away from you, creating a thin tube. Add another thin line of mayonnaise to the outer edge of the wrapper to help you seal the roll. Set the tube aside and repeat with the remaining wrappers and ingredients.
  • Cut each into about 1 1/2-inch slices or rolls. Place the rolls on a serving plate.

STEAK AND AVOCADO SALAD RECIPE BY TASTY



Steak and Avocado Salad Recipe by Tasty image

Here's what you need: sirloin steak, salt, pepper, oil, romaine lettuce, hard-boiled eggs, avocados, cherry tomato, caesar dressing

Provided by Alvin Zhou

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 lb sirloin steak, about ½ inch (1cm) thick
salt, to taste
pepper, to taste
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomato, halved
3 tablespoons caesar dressing

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!

Nutrition Facts : Calories 577 calories, Carbohydrate 15 grams, Fat 44 grams, Fiber 8 grams, Protein 32 grams, Sugar 4 grams

AVOCADO STEAK



Avocado Steak image

Steak with avocado, refried beans and grilled onions on top of it. The combination of these three ingredients with the steak is outstanding, and is served in many wonderful restaurants in Cancun, Mexico! The flavor of the steak is enhanced by the toppings! And this is easy to make!

Provided by JSTOUT01

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 9

2 cups water
1 cup uncooked long-grain white rice
1 (16 ounce) can refried beans
salt to taste
garlic powder to taste
1 tablespoon olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced

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.

Nutrition Facts : Calories 801.1 calories, Carbohydrate 66.2 g, Cholesterol 142.9 mg, Fat 32.3 g, Fiber 13.9 g, Protein 60.7 g, SaturatedFat 8 g, Sodium 479.6 mg, Sugar 2.4 g

STEAK WITH AVOCADO SAUCE AND TOMATO SALAD



Steak with Avocado Sauce and Tomato Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds beef eye round roast (in 1 piece)
2 tablespoons extra-virgin olive oil
1 tablespoon Mexican-style chili powder
Kosher salt
1 cup cherry or grape tomatoes, halved
7 to 8 canned hearts of palm, thickly sliced
2 tablespoons lime juice, plus lime wedges for garnish
Freshly ground pepper
1 ripe Hass avocado
1/3 cup fresh cilantro
1 large clove garlic
Flour tortillas, warmed, for serving (optional)

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

Nutrition Facts : Calories 325 calorie, Fat 17 grams, SaturatedFat 3.3 grams, Cholesterol 58 milligrams, Sodium 337 milligrams, Carbohydrate 9 grams, Fiber 5 grams, Protein 35 grams

STEAK-AND-AVOCADO SANDWICH



Steak-and-Avocado Sandwich image

A popular street food in Mexico and Venezuela, a pepito is a torta that's typically filled with steak and beans. Here, they're sandwiched between seeded rolls, along with juicy tomato and creamy avocado, and drizzled with crema and hot sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 55m

Number Of Ingredients 8

1 pound skirt steak, cut crosswise into 4 pieces
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 medium red onion, chopped (1 1/2 cups)
1 can (15.5 ounces) black beans, undrained
Sliced tomato and avocado, Mexican crema or sour cream, and hot sauce, for serving
4 hoagie rolls (preferably seeded), split, for serving

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.

AVOCADO STEAK



Avocado Steak image

Steak with avocado, refried beans and grilled onions on top of it. The combination of these three ingredients with the steak is outstanding, and is served in many wonderful restaurants in Cancun, Mexico! The flavor of the steak is enhanced by the toppings! And this is easy to make!

Provided by ElizabethKnicely

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups water
1 cup uncooked long-grain white rice
1 (16 ounce) can refried beans
salt, to taste
garlic powder, to taste
1 tablespoon olive oil
2 small onions, chopped
4 beef steaks
2 avocados, peeled, pitted and sliced

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. Sauté onions until browned and tender.
  • On the preheated grill, cook steaks 7 to 10 minutes, to an internal temperature of 145°F (65°C).
  • Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

Nutrition Facts : Calories 476.6, Fat 19.8, SaturatedFat 3.1, Sodium 523.5, Carbohydrate 66.1, Fiber 13.7, Sugar 2.7, Protein 11.8

BEEF STEAK WITH AVOCADO SAUCE



Beef Steak With Avocado Sauce image

This has a Latin American influence in the chile rub and creamy gravy made from avocado and tomatillos. Adapted from BH&G magazine. Enjoy!

Provided by Sharon123

Categories     Steak

Time 39m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 (12 ounce) rib eye steaks or 2 (12 ounce) top sirloin steaks, cut 1 1/4 to 1 1/2 inches thick
1 tablespoon brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
8 ounces fresh tomatillos, husked and quartered
1/4 cup water
2 ounces cream cheese
1 avocado, halved,seeded,peeled,and cut up
1/4 cup sliced green onion
1/2 teaspoon salt
10 -12 green onions, trimmed to 6 inch lengths
4 -6 jalapeno peppers
1 large tomatoes, chopped

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!

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Top Asked Questions

How to cook steak with avocado?
Steak with avocado, refried beans and grilled onions on top of it. The combination of these three ingredients with the steak is outstanding, and is served in many wonderful restaurants in Cancun, Mexico! The flavor of the steak is enhanced by the toppings! And this is easy to make! Preheat an outdoor grill for high heat, and lightly oil grate.
How long do you cook a steak on each side?
Cook steak about 5 minutes per side for medium rare. Transfer to a plate and allow to rest for 10 minutes. Slice steak and spoon avocado sauce over the top. Serve.
How do you make avocado and lime salad?
Meanwhile, in a small bowl, combine the avocado, butter, green onions, 1 1/2 teaspoons of the lime juice, lime zest and a pinch of salt and mash until smooth. Set aside in the refrigerator. Heat a large (12-inch/30.5cm) cast-iron pan skillet high heat and turn on kitchen hood fan or open a window. Pat the steaks dry with paper towels.
How to cook steak on a charcoal grill?
Directions. 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.

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