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Steak-Avocado Salad

A deliciously juicy combination of grilled steak and creamy avocado, complemented by fresh vegetables, perfect for a quick meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pieces steaks (your choice of cut) Opt for ribeye or sirloin for the best flavor.
  • 1 piece ripe avocado Use ripe avocados for the best taste.
  • 1 cup fresh tomatoes, chopped
  • 2 cups rocket (arugula) You can substitute with other fresh greens.
  • 1 piece cucumber, sliced
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon juice of lemon Freshly squeezed is best.

Method
 

Preparation & Cooking
  1. Preheat your grill or stovetop grill pan to medium-high heat.
  2. Season the steaks generously with salt and pepper on both sides.
  3. Grill the steaks for about 5-7 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness.
  4. Remove the steaks from the heat and allow them to rest for about 5 minutes before slicing them into strips.
  5. In a large bowl, combine the sliced avocado, chopped tomatoes, cucumber, and rocket.
  6. Toss lightly with olive oil and lemon juice to dress the salad.
  7. Top the salad with the sliced steak and serve immediately.

Notes

Pair this salad with a crisp white wine or a refreshing iced tea. Store leftovers separately; the salad lasts about 2 days, while steak can last up to 4 days in the fridge. When reheating steak, use low heat to avoid drying it out.