Guacamole Steak Salad

It’s been a while 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 (@whatsgabycookin)

Considering the fact that I wrote an entire cookbook on avocados, eat guacamole at least 3-4 times weekly, and live 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.

The steak is marinated with a ton of fresh citrus juice, herbs, spiced and peppers so once it’s grilled it has the perfect flavor and zip! It’s tossed with everything you’d need to make a traditional guacamole and then served on a bed of baby romaine lettuce. I’m partial to a cilantro vinaigrette to tie it all together because it’s fun and happy – just like me! (kidding / kinda / not really!)

Guacamole Steak Salad from (@whatsgabycookin)


Guacamole Steak Salad

Guacamole Steak Salad


    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


  1. Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
  2. Heat a grill over medium high heat.
  3. 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 crisscross grill marks.
  4. Cook until medium rare to medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
  5. Slice the steak against the grain and serve with other salad ingredients alongside a cilantro vinaigrette.

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

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  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.

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