Grilled Ribeye Steaks with Avocado Goat Cheese Topping

HomeRecipesDiet10g Carbs or LessGrilled Ribeye Steaks with Avocado Goat Cheese Topping

Total Time: 17 min

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Cook Time: 7 min

Prep Time: 10 min

Nutrition Facts

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Nutrition information
per serving

Calories 790

Total Fat 54g

Saturated Fat 24g

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 26g

Cholesterol 200mg

Sodium 290mg

Total Carbs 10g

Dietary Fiber 3g

Total Sugars 6g

Protein 66g

Potassium 1000mg

Vitamin A 739 IU; Vitamin C 9 mg; Calcium 190 mg; Iron 6 mg; Vitamin D 18 IU; Folate 54 mcg; Omega 3 Fatty Acid 0.15 g

% Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 35 %

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Serves: 4

Ingredients
Instructions

4 (½-lb. each, ¾ inch thick) boneless ribeye steaks 1 Tbsp. olive oil sea salt ground black pepper 1/2 cup balsamic vinegar 1 Tbsp. butter 1 ripe, Fresh California Avocado, peeled, seeded and diced small 1/2 cup Crumbled goat cheese 1 cup grape or cherry tomatoes, cut into quarters

Preheat grill to medium-high heat. Rub steaks with oil, salt and pepper. Set aside.
Place a medium skillet on grill. Add vinegar to pan; cook for 2 minutes or until liquid is reduced by half. Remove from heat and stir in butter.
In a medium bowl, gently fold together avocado, goat cheese and tomatoes; set aside.
Place steaks on hot grill and cook for 4 minutes. Flip and cook for an additional 3 minutes for medium rare. Remove from grill. Immediately spoon avocado mixture onto each steak, then let rest for 5-10 minutes. Drizzle steaks with the balsamic vinegar reduction and serve.

*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.