Steak and Avocado Salad DIY Recipe (w/ step by step instructions)
June 6, 2021
Surplus of avocado – what to do? Honestly, I have never eaten so much avocados in my life!! Before this lockdown, my mom has never purchased avocado before. NEVER. But now, I don’t know why but it’s become a staple in our household.
To be honest, I’m not a huge avocado fan. I don’t like the mushiness, I’m not very fond of the taste etc etc. But phew, we must work with what we have, and what I have is a ton of avocado.
So I’ve experimented with other recipes like this Shrimp and Avocado Salad – which is quite good btw. But for today, I have decided to make Steak and Avocado Salad. yum yum!
DELECTABLE DISH FOR THE DAY: STEAK AND AVOCADO SALAD
DIFFICULTY: Easy
SERVING SIZE: Good for 5 people
COOKING TIME: 60 minutes
INGREDIENTS FOR THE STEAK AND AVOCADO SALAD
For the avocado dressing
- 1 ripe avocado
- 4 tbsp lemon juice (I just used up the entire lemon)
- 1 garlic clove, minced
- 2 tbsp chopped green onion
- 1/4 cup olive oil
- 3 tbsp water (I didn’t want my dressing too thick)
- 1/2 tsp salt
For the steak:
- 2 pcs T-Bone Steak
- Dash of salt and pepper
For the salad:
- Iceberg lettuce and Baby Spinach (mixed)
- 1 semi-ripe avocado
- 1 can of corn kernels
STEP-BY-STEP PROCESS TO MAKE STEAK AND AVOCADO SALAD
- The night before, rub your steak with salt and pepper. Then place in the fridge overnight.
-
In a blender, blend together all of the ingredients (1 ripe avocado, 4 tbsp lemon juice, minced garlic clove, 2 tbsp chopped green onion, 1/4 cup olive oil, 3 tbsp water, and 1/2 tsp salt) for the dressing until the dressing is smooth in texture.
- Wash the lettuce and spinach leaves and let it dry
- Preheat the cast iron steak. Cook the steak until medium rare. Allow the steak to rest for ~10 minutes before slicing
- Slice up the remaining avocado. Choose one that’s not overly ripe. You want it to retain its shape after you’ve sliced it.
- Prepare the salad bowl. Place the mixed lettuce and spinach leaves first, then arrange the steak onto one side, the avocado slices on the other side, then the corn kernels in the middle.
- Drizzle the avocado dressing overhead
- This was surprisingly good. Would add hard boiled eggs next time as well to better counterbalance the avocado taste. But overall, I consider this a success! Of course, I don’t often have steak in the freezer so this can’t be a go-to recipe for me LOL. Oh well, Bon Appetit!