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Steak Guacamole
 
RecipeBeef Cuts
Steak Guacamole
Yield: Makes 12 shared servings
INGREDIENTSQUANTITYDIRECTIONS
Lime Vinaigrette: 

Combine lime juice, garlic, jalapeno, and salt in blender container; cover and process until garlic is pureed. Add oil and blend to emulsify. Add cilantro and pulse to chop. Cover and refrigerate until ready to use.

 

Yield: 1-1/2 cups

Fresh lime juice1-1/4 cups
Minced garlic1 tablespoon
Chopped jalapeno pepper with seeds1 tablespoon
Kosher salt1 teaspoon
Extra-virgin olive oil1/2 cup
Fresh cilantro leaves1/4 cup
Jalapeno Vinaigrette: 

Combine all ingredients in medium bowl; mix well. Cover and refrigerate until ready to use.

 

Yield: 3 cups

Mirin1/2 cup
Peanut oil1/2 cup
Rice vinegar1/2 cup
Minced jalapeno pepper with seeds1 to 2 tablespoons
Reduced-sodium soy sauce2 tablespoons
Chopped fresh cilantro1 tablespoon
Toasted sesame oil1 tablespoon
Per Order: 

Per Order: Season 1 Strip Filet with 1/2 teaspoon oregano and pepper, as desired. Pan-broil or grill to medium rare to medium doneness, turning occasionally.

Meanwhile, combine 1/2 cup avocado, 4 ounces tomato, 1 tablespoon green onions and 2 tablespoons (1 ounce) Lime Vinaigrette.

 

Carve steak into thin slices. Season with salt, as desired.

 

Arrange steak slices on large plate. Place avocado mixture in center on top of beef.

 
Drizzle 2 tablespoons (1 ounce) Jalapeno Vinaigrette over beef and around plate. Garnish with micro greens and chopped cilantro, as desired. Serve with 8 tortilla chips.

 

Yield: Plate serves 2

beef Strip Filets cut 1 inch thick (6 ounces each)12 each
Chopped fresh oregano1/4 cup
Ground black pepperAs desired
Coarsely chopped avocados1-1/2 quarts
Chopped heirloom tomatoes3 pounds
Chopped green onions3/4 cup
Kosher salt (optional)As desired
salt, optionalas desired
Micro greensAs desired
Chopped fresh cilantroAs desired
Tortilla chips96 each


Nutrition information per serving: 346 calories; 22 g fat (5 g saturated fat; 11 g monounsaturated fat); 50 mg cholesterol; 234 mg sodium; 16 g carbohydrate; 3.8 g fiber; 21 g protein; 8.6 mg niacin; 0.6 mg vitamin B6; 1.1 mcg vitamin B12; 1.6 mg iron; 21.7 mcg selenium; 3.8 mg zinc; 81.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of fiber, vitamin B12 and choline.
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