Pan-Seared Steak with Avocado Sauce
A gorgeous steak with a luscious avocado sauce — give it a try! No festive table is complete without a meat dish, and for something a little different I recommend steak with avocado. It's just as good for a simple weeknight dinner, too.
Cooking method
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Step 1:
Gather all your ingredients. I had a little over 2 pounds of meat (just under 2½), so you can gauge the rough thickness and size of the 5 pieces. The secret to a creamy avocado sauce is a fruit right on the edge of overripe — I even use ones that are frankly past their prime; I like it better that way.
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Step 2:
Cut the meat into fairly thin pieces, pound them, and rub with the pepper blend and salt. Let the peppered meat marinate for 1½ hours.
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Step 3:
Sear the meat (at my thickness, 2 minutes per side gives a nice cook without drying it out). This much meat won't fit in one skillet, so if you want to serve it all at once, use two pans — or cut thicker, more compact pieces. Salt the meat to taste at the very end.
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Step 4:
Wrap the meat in foil packets and let it rest 6–8 minutes (about 4 minutes of searing equals roughly the two sides combined; the exact time depends on the thickness and how done you like your steak).
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Step 5:
Meanwhile, squeeze the lemon juice, peel and cut the avocados, and blend them smooth with the olive oil, lemon juice, and mustard. By my count, the sauce comes together even faster than the meat.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Veal brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal round - 108 kcal/100g
- Veal chop on the bone - 188 kcal/100g
- Veal schnitzel - 162 kcal/100g
- Veal loin - 210 kcal/100g
- Avocado - 208 kcal/100g
- Ground black pepper - 255 kcal/100g
- Prepared mustard - 417 kcal/100g
- Mustard - 417 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Olive oil - 913 kcal/100g
