Grilled Beef with Avocado
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Grilled beef with avocado is simple enough for a busy Tuesday but impressive enough to serve guests. The combination of perfectly seared ribeye steaks with creamy, nutrient rich avocado is absolutely delicious, and avocados are packed with healthy fats that support heart health. The fresh lime and cilantro bring brightness to every bite, while a touch of jalapeño adds just the right kick. You probably already have most of these ingredients on hand, making this an easy, affordable meal that never disappoints.
Ella x
Ingredients
- 4beef ribeye steaks(8 oz each, room temperature)
- 2avocados(ripe but firm)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 3garlic cloves(minced)
- 2fresh lime(cut into wedges)
- 59 mlred onion(thinly sliced)
- 118 mlfresh cilantro(roughly chopped)
- 1jalapeño(finely diced, optional)
Detail level
Instructions
- 1
Remove steaks from refrigeration 30 minutes before cooking to bring them to room temperature, ensuring even cooking throughout.
Tip: Room temperature meat cooks more evenly and develops a better crust.
- 2
Pat steaks dry with paper towels and season both sides generously with sea salt and freshly ground black pepper.
Tip: Drying the surface helps achieve a better sear.
- 3
Preheat your grill to high heat (around 450°F). Brush the grates with oil to prevent sticking.
Tip: Clean grates ensure beautiful grill marks.
- 4
Place steaks on the hot grill and cook for 4-5 minutes on the first side without moving them. Flip once and cook for another 3-4 minutes for medium-rare.
Tip: Resist the urge to move the steaks—let them develop a crust.
- 5
During the last minute of cooking, brush the steaks with olive oil mixed with minced garlic.
Tip: This adds aromatic flavor without burning the garlic.
- 6
Remove steaks to a cutting board and let rest for 5 minutes before plating.
Tip: Resting redistributes the juices for a more tender bite.
- 7
While steaks rest, halve the avocados lengthwise, remove the pit, and scoop the flesh into slices. Arrange slices on top of each steak.
Tip: Add avocado just before serving to prevent browning.
- 8
Top with sliced red onion, fresh cilantro, diced jalapeño if using, and a squeeze of fresh lime juice. Serve immediately with lime wedges on the side.
Tip: The lime juice brightens all the flavors beautifully.
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