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Grilled Steak with Avocado and Red Onion Salad

Photo: Iain Bagwell
Total time 30 mins
Yield Serves 4
We tried this recipe with a few different cuts of steak, including rib-eye and flank, and they were just as delicious. You can eat the steak, salad, and tortillas separately, or wrap them up fajita-style, maybe with a side of black beans.


  • 2 New York strip steaks (1 1/2 lbs. total)
  • 4 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons pepper, divided
  • 1 1/2 teaspoons sweet smoked Spanish paprika
  • 2 ripe avocados, sliced
  • 1/2 cup thinly sliced red onion
  • 1/2 cup cilantro sprigs
  • Juice of 1 lime
  • 1/2 small jalapeno chile, seeded and very thinly sliced
  • Warm flour tortillas

Nutrition Information

  • calories 659
  • caloriesfromfat 73 %
  • protein 36 g
  • fat 53 g
  • satfat 15 g
  • carbohydrate 10 g
  • fiber 5.9 g
  • sodium 992 mg
  • cholesterol 111 mg

How to Make It

  1. Heat grill to medium (350° to 450°). Brush steaks with 2 tbsp. oil and season with 1 tsp. each salt and pepper and the paprika. Grill steaks until done the way you like, turning once, 10 to 12 minutes total for medium-rare; transfer to a cutting board and let rest a few minutes.

  2. Toss avocados in a large bowl with onion, cilantro, remaining 2 tbsp. oil, the lime juice, jalapeño, and remaining 1/2 tsp. each salt and pepper. Slice steaks across the grain and serve with salad and tortillas.