NOW IN SEASON! 

Grilled Ribeye Steaks with Avocado Goat Cheese Topping

Total time:

17 min

Prep time:

10 min

Cook time:

7 min

Grilled Ribeye Steaks with Avocado Goat Cheese Topping

Share:

Ingredients

Serves: 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

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

Instructions

  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.

Recipe Tags

Comments

(1 Ratings)