GRILLED STEAK SALAD WITH TOMATOES & AVOCADO
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
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
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don't have access to a grill, feel free to use your broiler.
Provided by Melissa Clark
Categories dinner, lunch, weekday, tacos, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
- Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
- Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
- Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
- To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 1 gram
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
CHILE STEAK WITH AVOCADO-TOMATO SALAD
Make and share this Chile Steak With Avocado-Tomato Salad recipe from Food.com.
Provided by Abbs lt3
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To prepare chile steak: in cup, mix chiles, garlic, honey, and lime juice.
- In another cup, mix oregano, salt, and pepper. Use to rub on steak.
- Heat pan until very hot. Place steak in pan; brush top half with chile mixture and cook. Turn steak over; brush with remaining mixture and cook 2-3 min for med-rare or until desired doneness. Turn again. Cook 30 sec. Transfer steak to cutting board; keep warm.
- Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado, cilantro, lime juice, and salt. Makes about 3 cups.
- Thinly slice steak; serve with avocado salad.
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
GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA
Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)
Provided by Pam-I-Am
Categories Steak
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
- Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
- Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
- Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
- Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
- Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
- To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!
Nutrition Facts : Calories 536, Fat 26.1, SaturatedFat 7, Cholesterol 89.2, Sodium 434.4, Carbohydrate 31.5, Fiber 6.4, Sugar 3.5, Protein 44.7
GRILLED STEAK SALAD WITH CHILE AND BROWN SUGAR
In this summery beef salad, pieces of grilled, marinated flank steak and charred red onions are tossed with a mound of spicy greens, avocado and a tangy lime-spiked dressing. Keep the flank steak on the rare side - this lean cut is best when still very juicy - then slice it thinly against the grain for the most tender meat.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together half of the grated garlic (reserve the other half for the dressing), sugar, salt, chile powder, oregano, sesame oil and cumin. Add steak and thoroughly coat it with marinade; marinate for at least 1 hour and up to overnight.
- Heat the grill to medium-high, or heat the broiler. Grill or broil steak and onion slices, about 2 to 4 minutes per side for medium-rare. If onions aren't charred, give them another minute or two while the steak rests.
- Transfer steak to a plate and let it rest for 5 minutes, then slice thinly against the grain (save the juices). Chop onions into bite-sized pieces.
- Meanwhile, in a medium bowl, whisk together lime juice, remaining garlic, a large pinch of salt, and oil. Drizzle a little of the juice from the rested steak into dressing.
- Sprinkle avocado with salt. In a large bowl, toss spicy greens, radishes and scallions with just enough dressing to coat it. Gently mix in avocado. Transfer to serving plates and top with the steak and onions.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 601 milligrams, Sugar 5 grams
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- Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.
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