Description
A flavorful grilled steak topped with fresh avocado salsa, combining smoky, savory meat with bright citrus and creamy avocado for a perfectly balanced meal.
Ingredients
2 ribeye or sirloin steaks (10–12 oz / 280–340 g each)
1 tablespoon olive oil (15 ml)
1 teaspoon sea salt (5 g)
1 teaspoon black pepper (5 g)
1 teaspoon garlic powder (5 g)
1 teaspoon smoked paprika (5 g)
½ teaspoon ground cumin (2 g)
For the Avocado Salsa:
2 ripe avocados, diced
1 small tomato diced (120 g / 4 oz)
¼ cup red onion finely chopped (40 g)
2 tablespoons fresh cilantro chopped (8 g)
1 tablespoon lime juice (15 ml)
1 tablespoon olive oil (15 ml)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
Instructions
Remove the steaks from the refrigerator 30 minutes before grilling and pat them dry with paper towels.
Brush the steaks with olive oil and season both sides with salt, pepper, garlic powder, smoked paprika, and cumin.
Preheat the grill to high heat (450–500°F / 230–260°C).
Place steaks on the grill and cook 4–5 minutes per side for medium-rare or adjust cooking time based on your preferred doneness.
Remove the steaks from the grill and let them rest for 5–10 minutes.
In a bowl combine diced avocados, tomato, red onion, cilantro, lime juice, olive oil, salt, and pepper. Gently mix.
Slice the steak against the grain and top with avocado salsa before serving.
Notes
Use ripe but firm avocados for the best texture.
Allow the steak to rest before slicing to keep it juicy.
For extra flavor, grill the tomato for a few minutes before adding it to the salsa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes