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Grilled Ribeye Steaks with Avocado Goat Cheese Topping

Grilled Ribeye Steaks with Avocado Goat Cheese Topping


Total time:

17 min

Prep time:

10 min

Cook time:

7 min


Serving Size: 4

4 (½-lb. each, ¾ inch thick) boneless ribeye steaks
1 Tbsp. olive oil
sea salt
ground black pepper
1/2 cup balsamic vinegar
1 Tbsp. butter
1 ripe, Fresh California Avocado, peeled, seeded and diced small
1/2 cup Crumbled goat cheese
1 cup grape or cherry tomatoes, cut into quarters

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  1. Preheat grill to medium-high heat. Rub steaks with oil, salt and pepper. Set aside.
  2. Place a medium skillet on grill. Add vinegar to pan; cook for 2 minutes or until liquid is reduced by half. Remove from heat and stir in butter.
  3. In a medium bowl, gently fold together avocado, goat cheese and tomatoes; set aside.
  4. Place steaks on hot grill and cook for 4 minutes. Flip and cook for an additional 3 minutes for medium rare. Remove from grill. Immediately spoon avocado mixture onto each steak, then let rest for 5-10 minutes. Drizzle steaks with the balsamic vinegar reduction and serve.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 790; Total Fat 54 g (Sat 24 g, Trans 0 g, Poly 3 g, Mono 26 g); Cholesterol 200 mg; Sodium 290 mg; Potassium 1000 mg; Total Carbohydrates 10 g; Dietary Fiber 3 g; Total Sugars 6 g; Protein 66 g; Vitamin A 739 IU; Vitamin C 9 mg; Calcium 190 mg; Iron 6 mg; Vitamin D 18 IU; Folate 54 mcg; Omega 3 Fatty Acid 0.15 g

% Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 35 %

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

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