Ribeye Steak with Grilled Avocado Guacamole

Grilling the avocado is the move that sets this guacamole apart, adding a smoky depth that plain mashed avocado can’t match. Charred sweet onion and tomato join the avocado in the food processor with lime, cilantro, and hot sauce for a chunky, bright dip. Pre grass-fed ribeye brings the marbling and beefy richness to balance it all, and the steak and vegetables share the same grill, so dinner for two comes together in one go.

Total Time: 45 minutes

Servings: 2

---

Grilled Avocado Guacamole Ingredients

For the Ribeye

• 1 12-ounce Pre grass-fed ribeye steak

• 1 teaspoon salt

For the Grilled Avocado Guacamole

• 3 ripe avocados, halved, pits reserved

• ½ medium sweet onion, quartered

• 1 medium tomato, quartered

• ¼ cup cilantro, chopped

• 1 lime, juiced

• 2 teaspoons salt, divided

• 2 teaspoons hot sauce

• Cooking oil, for brushing and searing

Instructions:

1.     Remove ribeye from refrigerator and let sit 10 minutes.

2.     Pat steak dry and season both sides with 1 teaspoon salt.

3.     Preheat grill or cast iron skillet over medium-high heat. For cast iron, add 1 tablespoon cooking oil once the pan is hot.

4.     Sear ribeye 4 to 5 minutes per side for medium-rare, until internal temperature reaches 125º F.

5.     Transfer steak to a cutting board and rest 5 to 10 minutes. (Why: resting allows juices to redistribute, keeping the meat moist.)

6.     Brush avocado, onion, and tomato with cooking oil and season with 1 teaspoon salt.

7.     Grill, cut sides down, about 5 minutes. Flip onion and tomato to char on all sides, about 5 minutes more.

8.     Scoop avocado flesh into bowl of a food processor. Trim cores or stems from onion and tomato and add to avocado.

9.     Add cilantro, lime juice, remaining 1 teaspoon salt, and hot sauce. Pulse to combine into a chunky grilled avocado guacamole.

10.  If not serving right away, press reserved pits into the guacamole to slow browning, removing before serving.

11.  Slice ribeye against the grain and serve with grilled avocado guacamole. (Why: cutting across muscle fibers shortens them, making each bite more tender.)