Grilled Steak with Avocado and Red Onion Salad

Photo: Iain Bagwell

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 659
  • Calories from fat: 73%
  • Protein: 36g
  • Fat: 53g
  • Saturated fat: 15g
  • Carbohydrate: 10g
  • Fiber: 5.9g
  • Sodium: 992mg
  • Cholesterol: 111mg


  • 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


  1. 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. 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.
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