It’s been a minute since I’ve satisfied my guacamole cravings here on WGC! But that all changes today with a majorly loaded Guacamole Steak Salad!
Considering the fact that I wrote an entire cookbook on avocados, eat avocados at least once a day, and spend the majority of my time in California which is known for avocados, I’m always on the prowl for new recipes featuring one of my favorite ingredients! This Guacamole Steak Salad is my new jam.
There are a lot of layers to this so let’s start with the steak. It sits in a marinade with a ton of fresh citrus juice, herbs, spiced and peppers. Once it’s had a while to soak up all that flavor, it’s grilled to perfection. You toss it with everything you’d need to make a traditional guacamole, avocados, tomatoes, red onions, you name it. And then served on a bed of baby romaine lettuce or butter lettuce to make it a knife and fork kinda salad. I’m partial to topping it with a lemon vin which is listed below or a cilantro vinaigrette! Both would tie it all together perfectly!
Guacamole Steak Salad
For the Meat:
- 2 limes juiced
- 2 oranges juiced
- 4 tablespoons olive oil
- 2 garlic cloves
- 1/2 teaspoon ground cumin
- 1/2 jalapeno chopped
- 1/4 cup cilantro leaves
- 2 pound skirt or flank steak
- Salt and freshly ground pepper to taste
For the Salad:
- 3 large avocados
- ½ red onion sliced
- 2 persian cucumbers, sliced
- ½ - 1 cup cherry tomatoes halved
- Fresh Cilantro
- Extra lime wedges
- 3-4 heads Baby Romaine Lettuce
For the Dressing
- 1 lemon juiced
- 2 tablespoons champagne vinegar
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- 1/3 cup olive oil
- kosher salt and freshly cracked black pepper to taste
For the Dressing
- Whisk everything together and season with salt and pepper. Set aside.
For the Steak
- Combine the ingredients for the marinade and add the steak. Let marinate for 2 hours.
- Heat an indoor or outdoor grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss-cross grill marks. Cook until medium rare to medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the steak against the grain.
- Arrange the lettuce on a large platter and drizzle with half the dressing. Add piles of the avocado, cucumbers, onion, halved cherry tomatoes and sliced steak. Drizzle with the remaining dressing and season with salt and pepper. Chives to garnish