Steak And Avocado Salad Recipe By Tasty

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GRILLED STEAK SALAD WITH TOMATOES & AVOCADO



Grilled Steak Salad with Tomatoes & Avocado image

My family loves a good steak dinner, but with busy schedules, I'm often thinking about ways to put new and simple twists on things. This salad is flavored with the freshness of lemon and cilantro and is one of my husband's favorite weeknight dishes. -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 beef top sirloin steak (1-1/4 inches thick and 1-1/2 pounds)
1 tablespoon olive oil
3 teaspoons Creole seasoning
2 large tomatoes, chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 green onions, chopped
1/4 cup minced fresh cilantro
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1 medium ripe avocado, peeled and cubed (1/2 inch)

Steps:

  • Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.

Nutrition Facts : Calories 328 calories, Fat 11g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 710mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 8g fiber), Protein 31g protein. Diabetic Exchanges

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

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