Grilled Ribeye Steaks with Avocado Goat Cheese Topping

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Nutritional Highlights (per serving)

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54 g
Total Fat
10 g
Total Carbs
66 g
200 mg


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

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


  1. Preheat grill to medium-high heat. Rub steaks with oil, salt and pepper. Set aside.
  2. 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.
  3. In a medium bowl, gently fold together avocado, goat cheese and tomatoes; set aside.
  4. 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.

Calories 790
Total Fat 54 g
Trans Fat 0 g
Saturated Fat 24 g
Monounsaturated Fat 26 g
Polyunsaturated Fat 3 g
Total Carbs 10 g
Dietary Fiber 3 g
Total Sugar 6 g
Protein 66 g
Cholesterol 200 mg
Sodium 290 mg
Potassium 1000 mg

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 %

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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