Guacamole Steak Salad

It’s been a minute since I’ve satisfied my guacamole cravings here on WGC! But that all changes today with a majorly loaded Guacamole Steak Salad!

Guacamole Steak Salad from www.whatsgabycooking.com (@whatsgabycookin)

Considering the fact that I wrote an entire cookbook on avocados, eat avocados at least once a day, and spend the majority of my time in California which is known for avocados, I’m always on the prowl for new recipes featuring one of my favorite ingredients! This Guacamole Steak Salad is my new jam.

There are a lot of layers to this so let’s start with the steak. It sits in a marinade with a ton of fresh citrus juice, herbs, spiced and peppers. Once it’s had a while to soak up all that flavor, it’s grilled to perfection. You toss it with everything you’d need to make a traditional guacamole, avocados, tomatoes, red onions, you name it. And then served on a bed of baby romaine lettuce or butter lettuce to make it a knife and fork kinda salad. I’m partial to topping it with a lemon vin which is listed below or a cilantro vinaigrette! Both would tie it all together perfectly!

Guacamole Steak Salad

Guacamole Steak Salad

Ingredients

    For the Meat:
  • 2 limes, juiced
  • 2 oranges, juiced
  • 4 tablespoons olive oil
  • 2 garlic cloves
  • 1/2 teaspoon ground cumin
  • 1/2 jalapeno, chopped
  • 1/4 cup cilantro leaves
  • 2 pound skirt or flank steak
  • Salt and freshly ground pepper to taste
  • For the Salad:
  • 3 large avocados
  • ½ red onion, sliced
  • ½ - 1 cup cherry tomatoes, halved
  • Fresh Cilantro
  • Extra lime wedges
  • 3-4 heads Baby Romaine Lettuce
  • For the Dressing
  • 1 lemon, juiced
  • 2 tablespoons champagne vinegar
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/3 cup olive oil
  • kosher salt and freshly cracked black pepper to taste

Instructions

    For the Dressing
  1. Whisk everything together and season with salt and pepper. Set aside.
  2. For the Steak
  3. Combine the ingredients for the marinade and add the steak. Let marinate for 2 hours.
  4. Heat an indoor or outdoor grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss-cross grill marks. Cook until medium rare to medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the steak against the grain.
  5. To assemble:
  6. Arrange the lettuce on a large platter and drizzle with half the dressing. Add piles of the avocado, cucumbers, onion, halved cherry tomatoes and sliced steak. Drizzle with the remaining dressing and season with salt and pepper. Chives to garnish
https://whatsgabycooking.com/guacamole-steak-salad/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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19 Comments

  1. Can’t wait to try it out!!! yummy. And you are FUN and HAPPY and then some!!! Going to Farmstead for dinner tomorrow night. Goodie and because of you a member of the Round Pond wine club.. keep up the good cooking!

  2. Did not have all the ingredients so we riffed on the recipe. Used double black soy, granulated garlic, and Jacobsen Salt Co. Habanero Salt for the marinade. My wife made straight up good guac with fresh tomato and red onion. Added more Habanero Salt and black pepper to beef before grilling. We devoured it far faster than it took the time to make. Thank you for the inspiration.

  3. there doesn’t seem to be any guacamole in this recipe — perhaps the deconstructed ingredients– but not guacamole. It looks great, but is really steak with avocado salad.

    1. if you read the post it’s all about the deconstructed guac. But feel free to add a dollop of guac on top too. I’ll never say no to more avocado

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