California Avocado season has ended.

California Avocado and Blue Cheese Crusted Rib-eye

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California Avocado and Blue Cheese Crusted Rib-eye


Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)


Serves: 4

4 Rib-eye Steak 12 oz.
2 large Fresh California Avocados Diced
8 oz. Crumbled Blue Cheese
1 Lime for Juice
1/2 bunch Italian Parsley – Chopped
1 Tbsp. Red Onion Minced
1/2 tsp. Truffle Oil
1 Tbsp. olive oil
As needed Blackening Season
4 Tbsp. chili powder
2 tsp. cayenne pepper
2 tsp. salt
2 tsp. Course Ground Pepper
2 tsp. Granulated Onion Powder
2 tsp. Granulated Garlic Powder
4 tsp. Paprika
1 tsp. Sugar Granulated

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Combine all spices to make the Blackening Seasoning. Rub or generously sprinkle seasoning on both sides of steaks with olive oil. Season Steaks with Blackening Seasoning and allow to sit at room temperature. Reserve remaining season in a spice jar or bag. In a large bowl combine avocados, lime juice, red onion, parsley and gently toss. Once combined drizzle with truffle oil and toss once more be careful not to turn the mix into mush. Place Rib eyes on a preheated grill. The cooking time varies due to thickness of steak, heat of the grill and your preference for doneness. Divide the avocado blue cheese crust into 4 equal parts. When steaks have one minute remaining to cook top each steak with avocado crust spreading over the entire steak. Remove from heat and let rest 2 minutes. Enjoy!

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy of Chef Meyer – House of Blues


(1 Ratings)