Grilled Ribeye Steaks with Avocado Goat Cheese Topping
Nutritional Highlights (per serving)
|4||(½-lb. each, ¾ inch thick) boneless ribeye steaks|
|ground black pepper|
|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|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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 %