Steak Avocado Bean Salad Food

STEAK AND AVOCADO SALAD RECIPE BY TASTY

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!

STEAK WITH AVOCADO SAUCE AND TOMATO SALAD

Steps:

• Slice the roast crosswise into 3 even steaks. Heat a cast-iron skillet over medium-high heat. Brush the steaks all over with 1 tablespoon olive oil, season with the chili powder and add salt to taste. Cook until a thermometer inserted into the side registers 125 degrees for medium-rare, 4 to 5 minutes per side. Let rest for 5 minutes.
• Meanwhile, toss the tomatoes and hearts of palm in a bowl with the remaining 1 tablespoon olive oil, 1 tablespoon lime juice, and salt and pepper to taste.
• Halve and pit the avocado; scoop the flesh into a blender or food processor. Add the cilantro, garlic, the remaining 1 tablespoon lime juice and 1/2 cup water; puree. Season with salt.
• Thinly slice the steaks. Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired. Garnish with lime wedges.
• Per serving: Calories 325; Fat 17 g (Sat. 3.3 g; Mono. 10.2 g; Poly. 1.8 g); Cholesterol 58 mg; Sodium 337 mg; Carbohydrate 9 g; Fiber 5 g; Protein 35 g
• Photography by Antonis Achilleos

STEAK, AVOCADO, & BEAN SALAD

Steps:

• Place the steak in a large zip top bag, or nonmetal dish with the garlic, juice from 1/2 of one of the limes, and 3 tbsp olive oil, set aside to marinate while you make the dressing and prepare the salad.
• For the dressing: Combine the juice from 1 whole lime, the remaining 3 tbsp olive oil, vinegar, chili powder, cumin, paprika, and the pinch of sugar.
• Set aside.
• Pan fry the steak, or broil, until browned on the outside and cooked to your liking on the inside.
• Remove from the pan, let it sit for a few minutes, then slice into thin strips.
• Toss the green onions with the salad greens and arrange on seving plates.
• Pour some dressing over the greens, reserving some for topping the salad later.
• Put some beans, avocado, and tomatoes over the greens next, topping with the chile, cilantro and corn.
• Arrange the steak over the greens, then add some crushed chips over that.
• Divide the rest of the dressing over the salads, serve immediately.

GRILLED STEAK SALAD WITH TOMATOES & AVOCADO

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.

CHIPOTLE FLANK STEAK WITH BLACK BEAN-AVOCADO SALSA

Steps:

• Combine all salsa ingredients in medium nonreactive bowl. Let stand at room temperature 2 hours before serving.
• Combine all steak ingredients except steak and oil in small bowl. Brush both sides of steak with oil; sprinkle with rub.
• Heat grill. Grill steak, covered, over medium heat or coals 6 to 8 minutes for medium-rare, turning once. Let stand 5 minutes before slicing.
• Slice across the grain into 1/2-inch slices. Serve with salsa.

QUICK WARM AVOCADO BEAN SALAD (SUPERFOOD)

Steps:

• Rinse the brown rice and put in a pan with 2 cups of water. Bring to a boil, then turn down to lowest heat and place the lid on the pan; leave for 10-15 minutes or until all the water has absorbed.
• Chop the red pepper.
• Peel the avocado and chop into chunks; squeeze lime juice and pulp all over the avocadoes to stop them going brown and to provide zing!
• When rice is done add the tins of peas and beans, the red pepper and spices and stir to mix everything together.
• Transfer to a big bowl, add the avocadoes and stir gently.
• Eat straight from the bowl a bit warm or put in fridge and wait to cool.
• If you want, season to taste adding more cayenne or garlic or salt or pepper.

AVOCADO BEAN SALAD

Steps:

• In medium bowl, combine all ingredients except leaf lettuce and dressing. Place 1/2 cup lettuce on each of 4 serving plates; top with 1/4 of avocado mixture. Serve with your favorite dressing.

STEAK-AND-AVOCADO SANDWICH

Steps:

• Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.
• Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and 1/3 cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.
• Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining 1/2 cup onion, crema, and hot sauce; serve.

AVOCADO AND BLACK BEAN SALAD

Steps:

• Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

AVOCADO STEAK

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
• Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
• Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
• On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
• Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.