California Avocado and Blue Cheese Crusted Rib-eye

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 California Avocado and Blue Cheese Crusted Rib-eye

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


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

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


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!

Meyer - House of Blues

Recipe courtesy ofChef Meyer – House of Blues

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