CRUMBED AVOCADO STEAK
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
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
AVOCADO STEAK
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
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
AVOCADO STEAK
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
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
BEEF STEAK WITH AVOCADO SAUCE
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
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!
STEAK WITH AVOCADO SAUCE AND TOMATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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 ROLLS
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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
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
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
STEAK-AND-AVOCADO SANDWICH
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
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.
3-INGREDIENT GRILLED STEAK, PINEAPPLE, AND AVOCADO SALAD
A fresh, bright pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy avocado.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Steak Summer Pineapple Avocado Grill Grill/Barbecue Quick & Easy Dinner
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature at least 1 hour.
- Meanwhile, purée 1 pineapple round, 1/2 tsp. salt, and 2 Tbsp. water in a blender until smooth. Add 3 Tbsp. oil and blend until smooth; set aside.
- Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of steak registers 120°F, 8-10 minutes for medium-rare (pineapple may take longer to cook than steak). Transfer steak to a cutting board. Let sit at least 15 minutes, then thinly slice. Transfer pineapple to a platter and tent with foil to keep warm.
- Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.
- Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.
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