Crumbed Avocado Steak Recipes

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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

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 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

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

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

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 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.

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