Guacamole Steak Salad

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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 (@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 can even use meat from chuck roast taco or other similar meats you might have as leftovers or frozen. 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

Author: Gaby Dalkin
5 from 2 votes
This is perfect for parties. I love to serve it up over beautiful lettuce leaves for the ultimate main dish salad experience.
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Salad, Dinner, Lunch
Cuisine Mexican, Tex Mex
Servings 4 people


For the Meat:

  • 2 limes juiced
  • 2 oranges juiced
  • 4 tablespoons olive oil
  • 2 garlic cloves
  • ½ teaspoon ground cumin
  • ½ jalapeno chopped
  • ¼ 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
  • 2 persian cucumbers, 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
  • cup olive oil
  • kosher salt and freshly cracked black pepper to taste


For the Dressing

  • Whisk everything together and season with salt and pepper. Set aside.

For the Steak

  • Combine the ingredients for the marinade and add the steak. Let marinate for 2 hours.
  • 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.

To assemble:

  • 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


Cilantro vinaigrette would also be a tasty dressing on this salad. Be sure and slice the steak against the grain, making it very tender to chew.

Nutrition Information

Calories: 966kcal | Carbohydrates: 36g | Protein: 56g | Fat: 72g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 46g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 198mg | Potassium: 2026mg | Fiber: 16g | Sugar: 12g | Vitamin A: 8183IU | Vitamin C: 96mg | Calcium: 129mg | Iron: 7mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. Looking forward to making this! Just FYI that I noticed you listed cucumbers in the instructions but not the ingredients! Can't wait to try it out.

  2. 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

  3. 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.

  4. This is so fresh and perfect for spring! I bet I could even get my veggie-phobic brother to eat this with that mouthwatering steak involved!

  5. 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!

  6. YUM! I absolutely love every single one of these ingredients 🙂 The saying should be changed to, 'an avocado a day...'

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