Avocado and Blue Cheese Crusted Rib-eye

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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.