Beef Steak With Avocado Sauce Recipes

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.

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

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!

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.

CRUMBED AVOCADO STEAK

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.

FAJITA STEAK KABOBS WITH AVOCADO SOUR CREAM SAUCE

Steps:

• Preheat grill to high heat.
• Cut steak into bite-sized pieces and place in a medium-sized mixing bowl.
• Pour olive oil over steak and toss until evenly coated.
• In a small bowl, combine chili powder, cumin, salt, pepper, paprika, garlic powder and onion powder.
• Sprinkle seasoning on top of steak and toss to coat; set aside.
• Cut peppers and onion into bite-sized pieces.
• Thread alternating steak, peppers, and onions onto skewers.
• Grill for 8-10 minutes, turning throughout cooking, until you meat reaches desired doneness.
• To make the avocado sour cream, add avocado, sour cream, minced garlic, lime juice, salt and pepper to a blender. Blend until smooth.
• Serve grilled skewers with avocado sour cream, for dipping.

BEEF STEAK RECIPE

Steps:

• Pour 1/3 cup dressing over steaks in shallow dish; turn to coat both sides of each steak. Refrigerate 30 min. to marinate. Meanwhile, cook tomatillos in 2 cups simmering water in saucepan on low heat 15 min. or until tomatillos are softened and skins are tender. (Do not let tomatillos boil.)
• Drain tomatillos, reserving 1/2 cup cooking liquid; place tomatillos and reserved liquid in blender. Add avocados, 1/4 cup cilantro, 1/2 cup onions and garlic; blend until smooth.
• Heat remaining dressing in large skillet on medium-high heat. Add onions; cook on medium heat 5 min. Remove from skillet; cover to keep warm. Remove steaks from marinade; discard marinade. Add steaks, in batches, to skillet; cook 2 min. on each side or until medium doneness (160ºF). Return steaks and onions to skillet. Top with avocado sauce. Cook on low heat 1 to 2 min. or until sauce is heated through. Serve topped with sour cream and remaining cilantro.