Best 7 Steak With Avocado Sauce And Tomato Salad Recipes

In the culinary realm, few dishes tantalize the taste buds quite like a perfectly cooked steak, its succulent flavors dancing harmoniously with the creamy richness of avocado sauce and the vibrant freshness of tomato salad. This delightful combination promises a culinary journey that is both indulgent and invigorating. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of creating a mouthwatering steak with avocado sauce and tomato salad that will impress even the most discerning palate. Get ready to embark on a culinary adventure that celebrates the harmony of flavors and leaves you craving more.

Let's cook with our recipes!

GRILLED STEAK SALAD WITH TOMATOES & AVOCADO

Grilled Steak Salad with Tomatoes & Avocado image

My family loves a good steak dinner, but with busy schedules, I'm often thinking about ways to put new and simple twists on things. This salad is flavored with the freshness of lemon and cilantro and is one of my husband's favorite weeknight dishes. -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 beef top sirloin steak (1-1/4 inches thick and 1-1/2 pounds)
1 tablespoon olive oil
3 teaspoons Creole seasoning
2 large tomatoes, chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 green onions, chopped
1/4 cup minced fresh cilantro
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1 medium ripe avocado, peeled and cubed (1/2 inch)

Steps:

Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.

Nutrition Facts : Calories 328 calories, Fat 11g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 710mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 8g fiber), Protein 31g protein. Diabetic Exchanges

AVOCADO AND TOMATO SALAD

Avocado and Tomato Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 ripe avocados
4 ripe plum tomatoes
1 medium-size red onion, cut into thin slices
2 hard-boiled eggs, peeled and quartered
2 teaspoons finely chopped garlic
2 tablespoons red-wine vinegar
6 tablespoons olive oil
4 tablespoons coarsely chopped fresh coriander
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste

Steps:

Peel the avocados and cut them in half. Discard the pit and cut each half into 4 lengthwise slices. Cut the slices into large cubes.
Cut the tomatoes into 1-inch cubes.
Add all the ingredients in a salad bowl. Toss well and serve.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 30 grams, Carbohydrate 15 grams, Fat 37 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 565 milligrams, Sugar 4 grams

CUBAN FLANK STEAK WITH AVOCADO AND TOMATO SALAD RECIPE - (4.5/5)

Cuban Flank Steak with Avocado and Tomato Salad Recipe - (4.5/5) image

Provided by cndrela13

Number Of Ingredients 15

Ingredients

For the Mojo Sauce -
1/4 cup olive oil
1/4 cup fresh lime juice
2 Tbls orange juice
4 garlic cloves
2 Tbls water
1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
Hand full of fresh cilantro
1 flank steak
1 avocado, chopped
1 tomato, chopped
4 Tbls finely chopped red onion

Steps:

Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a "Bullet" which I love and is perfect for making the mojo sauce. Place the flank steak in a zip lock bag or shallow dish. Add the sauce; l let marinate in refrigerator for 2 hour to overnight. Remove the flank steak from the marinade; place remaining marinade in saucepan. Let steak stand at room temperature for 30 minutes. Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side. Let the cooked steak stand for 10 minutes before thinly slicing across the grain. Bring the marinade in the saucepan to a boil. Let it cook for several minutes; it will begin to thicken. Place the avocado, tomato and onion into a bowl. Add the heated mojo sauce to the salad. Serve on the side of the steak, or on top. Your preference.

BEEF STEAK WITH AVOCADO SAUCE

Beef Steak With Avocado Sauce image

This has a Latin American influence in the chile rub and creamy gravy made from avocado and tomatillos. Adapted from BH&G magazine. Enjoy!

Provided by Sharon123

Categories Steak

Time 39m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 (12 ounce) rib eye steaks or 2 (12 ounce) top sirloin steaks, cut 1 1/4 to 1 1/2 inches thick
1 tablespoon brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
8 ounces fresh tomatillos, husked and quartered
1/4 cup water
2 ounces cream cheese
1 avocado, halved,seeded,peeled,and cut up
1/4 cup sliced green onion
1/2 teaspoon salt
10 -12 green onions, trimmed to 6 inch lengths
4 -6 jalapeno peppers
1 large tomatoes, chopped

Steps:

Trim fat from around the edges of beef rib-eye steaks.
In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.
Pat onto both sides of the steaks.
Let steaks stand at room temperature for 30 minutes.
Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water.
Bring to boiling; reduce heat.
Cover and simmer for 5 to 7 minutes or until soft.
Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.
In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt.
Cover and process or blend until sauce mixture is smooth.
Transfer sauce to a serving bowl.
Prepare charcoal grill or preheat gas grill.
Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.
Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.
If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.
To serve, slice steaks.
Serve with sauce, grilled jalapenos, and green onions.
Sprinkle with tomato.
Enjoy!

STEAK AND AVOCADO SALAD RECIPE BY TASTY

Steak and Avocado Salad Recipe by Tasty image

Here's what you need: sirloin steak, salt, pepper, oil, romaine lettuce, hard-boiled eggs, avocados, cherry tomato, caesar dressing

Provided by Alvin Zhou

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb sirloin steak, about ½ inch (1cm) thick
salt, to taste
pepper, to taste
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomato, halved
3 tablespoons caesar dressing

Steps:

Salt and pepper the steak on both sides, being sure to rub in the seasoning.
Heat the oil in a pan over high heat until slightly smoking.
Sear the steak for about 2 minutes per side.
Rest the steak on a cutting board for 10 minutes.
Slice the steak.
In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
Toss the salad until evenly coated and serve.
Enjoy!

Nutrition Facts : Calories 577 calories, Carbohydrate 15 grams, Fat 44 grams, Fiber 8 grams, Protein 32 grams, Sugar 4 grams

AVOCADO AND TOMATO SALAD

Avocado and Tomato Salad image

A simple yet elegant salad sure to impress your guests!

Provided by Mica

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

Ingredients

4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing

Steps:

In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 20.2 g, Fat 31.9 g, Fiber 10.5 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 482.2 mg, Sugar 5.4 g

STEAK SANDWICHES WITH TOMATO-AVOCADO SALSA

Steak Sandwiches With Tomato-Avocado Salsa image

This take on a barbecue basic will not only make your brown-bag lunch jealous, but will also have the neighbours lining up for seconds and thirds. Rustic and easy to make, this feast (as seen in Walmart Live Better magazine) offers a satisfying meal for both parents and kids.

Provided by Mary Jenny

Categories Lunch/Snacks

Time 30m

Yield 1 person, 1 serving(s)

Number Of Ingredients 12

Ingredients

2 strips loin steaks
1 cup cherry tomatoes
1/4 cup finely chopped red onion
1/2 teaspoon dried chili pepper flakes
1 large garlic clove, minced
1/2 teaspoon ground cumin
1 pinch salt and black pepper
1 tablespoon Worcestershire sauce or 1 tablespoon hot pepper sauce
2 tablespoons butter, at room temperature
4 -8 thick slices italian-style white bread
1 ripe firm avocado
2 teaspoons lime juice

Steps:

Remove steaks from refrigerator and let warm to room temperature. For salsa, quarter tomatoes and place in a bowl. Sprinkle with onion, chili peppers, garlic, cumin and 1/4 tsp salt. Stir and set aside.
Oil grill and preheat barbecue to medium-high. Season both sides of steak with a sprinkle of salt and pepper, and Worcestershire, if using; rub inches Barbecue until meat gives slight resistance when pressed, about 4 minutes per side for 1inch thick steaks if you like them medium-rare.
Remove to a cutting board and let rest 5 minutes before slicing. Meanwhile, butter both sides of bread, using 4 slices for open-face sandwiches or 8 if you want top slices. Place bread on grill. 4. Barbecue until lightly toasted and grill marks form, 2 to 3 minutes per side.
Cut avocado in half and remove pit. Peel avocado or scoop pulp from skin. Cut in large dice. 6. Place on tomatoes, then drizzle with lime juice. Stir gently to mix. Taste and add more salt or lime juice, if you like.
Slice steaks crosswise in the thickness you like for a sandwich. Divide equally among 4 slices of bread. Spoon salsa on top (and top each with another slice of bread, if desired).
Additional recipes and barbecue ideas are available at www.walmart.ca/recipes.

Nutrition Facts : Calories 961.4, Fat 59.7, SaturatedFat 20.9, Cholesterol 105.9, Sodium 941.1, Carbohydrate 83.4, Fiber 18.7, Sugar 13.4, Protein 30.9

Tips:

To ensure the steak is cooked to your desired doneness, use a meat thermometer to check the internal temperature.
If you don't have a meat thermometer, cook the steak for 3-4 minutes per side for medium-rare, 4-5 minutes per side for medium, and 5-6 minutes per side for medium-well.
Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute.
Use ripe avocados for the avocado sauce to ensure a smooth and creamy texture.
Add a squeeze of lime juice to the avocado sauce to brighten the flavor.
Use a variety of tomatoes for the tomato salad to add different colors and flavors.
Season the tomato salad with salt, pepper, and olive oil to taste.

Conclusion:

Steak with avocado sauce and tomato salad is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The steak is tender and flavorful, the avocado sauce is creamy and tangy, and the tomato salad is refreshing and light. This dish is sure to please everyone at the table.