Avocado and Blue Cheese Crusted Rib-eye

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Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)

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Serves: 4

4 Rib-eye Steak 12 oz. 2 large Fresh California Avocados Diced 8 oz. Crumbled Blue Cheese 1 Lime for Juice 1/2 bunch Italian Parsley – Chopped 1 Tbsp. Red Onion Minced 1/2 tsp. Truffle Oil 1 Tbsp. olive oil Blackening Season 4 Tbsp. chili powder 2 tsp. cayenne pepper 2 tsp. salt 2 tsp. Course Ground Pepper 2 tsp. Granulated Onion Powder 2 tsp. Granulated Garlic Powder 4 tsp. Paprika 1 tsp. Sugar Granulated

Combine all spices to make the Blackening Seasoning. Rub or generously sprinkle seasoning on both sides of steaks with olive oil. Season Steaks with Blackening Seasoning and allow to sit at room temperature. Reserve remaining season in a spice jar or bag. In a large bowl combine avocados, lime juice, red onion, parsley and gently toss. Once combined drizzle with truffle oil and toss once more be careful not to turn the mix into mush. Place Rib eyes on a preheated grill. The cooking time varies due to thickness of steak, heat of the grill and your preference for doneness. Divide the avocado blue cheese crust into 4 equal parts. When steaks have one minute remaining to cook top each steak with avocado crust spreading over the entire steak. Remove from heat and let rest 2 minutes. Enjoy!

*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.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.

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


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