Entrée: United States – Grilled Steak with Avocado and Cherry Tomato Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

2 beef steaks (ribeye or sirloin), about 1.5 lb total (680 g total)
Salt and pepper, to taste
1 tsp (5 ml) olive oil
2 ripe avocados, diced
1 cup (150 g) cherry tomatoes, halved
2 scallions, thinly sliced
1 hot chili pepper, finely chopped (optional for heat)
Juice of 1 lime
1 red bell pepper, sliced

Instructions

1. **Prepare the Steak:** Season the beef steaks with salt, pepper, and olive oil. Preheat a grill or grill pan over medium-high heat.
2. **Grill the Steak:** Grill the steaks for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from the grill and let them rest for 5 minutes before slicing.
3. **Make the Salad:** In a large bowl, combine the diced avocados, halved cherry tomatoes, scallions, chopped chili pepper, and sliced bell pepper. Drizzle with lime juice and gently toss to combine.
4. **Serve:** Slice the rested steak and serve alongside the avocado and cherry tomato salad. Enjoy the mix of textures and flavors with each bite.