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Recipe

Grilled Rib-Eye Steaks with Avocado-Tahini Puree

By Marc Murphy June/July 2019 Issue From Moveable Feast Season 6, Ep.3

Servings: 6 to 8

Need a memorable summer meal? You can’t go wrong with the big flavor of grilled rib-eyes. Paired with this refreshing avocado-tahini purée, they make a true showstopper meal.

Ingredients

  • 3 boneless rib-eye steaks (about 1-3/4 lb. each)
  • Kosher salt and freshly ground black pepper
  • 3 ripe avocados, pitted, peeled, and coarsely chopped
  • 3 small lemons, halved crosswise, plus 2 Tbs. fresh lemon juice; more to taste
  • 2 Tbs. extra-virgin olive oil; more for drizzling
  • 1/3 cup chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/2 Tbs. sherry vinegar
  • Canola oil, for the grill
  • Microgreens, for garnish
  • Flaky sea salt

Nutritional Information

  • Calories (kcal) : 830
  • Fat Calories (kcal): 540
  • Fat (g): 60
  • Saturated Fat (g): 19
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 32
  • Cholesterol (mg): 150
  • Sodium (mg): 1010
  • Carbohydrates (g): 12
  • Fiber (g): 6
  • Sugar (g): 1
  • Protein (g): 62

Preparation

  • Pat the steaks dry with paper towels, and season both sides generously with salt and pepper. Put the steaks on a rack, and let sit at room temperature for 1 hour. (Alternatively, refrigerate uncovered overnight. Bring the steaks to room temperature before grilling.)
  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  • In the bowl of a food processor, combine the avocados, 2 Tbs. lemon juice, the olive oil, chickpeas, tahini, and vinegar. Process until smooth, scraping down the bowl occasionally. Season to taste with salt, pepper, and more lemon juice. Transfer to a medium bowl, put a piece of plastic wrap directly on the surface, and refrigerate until ready to serve.
  • Using the canola oil, oil the grill, steaks, and lemon halves. Grill the steaks for 7 minutes on each side for rare, or to your desired doneness. Grill the lemon halves until juicy and charred in places, 3 to 4 minutes. Remove from the grill. Tent the steaks with foil, and let rest 10 minutes before slicing against the grain. Set the lemons aside.
  • Divide the avocado-tahini mixture among the plates, and top with the sliced steak, microgreens, and a drizzle of olive oil. Finish with flaky sea salt, and serve with the grilled lemon halves.

Tip

 

 

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Reviews (1 review)

  • wipiglet56 | 06/05/2019

    As I do with all my steaks, it was cooked in the sous vide and then finished on the grill. All my guests said it was the best steak they ever had. They loved the avocado-tahini sauce with the grilled lemon. A definite winner that tastes like you spend all day in the kitchen. This recipe will be my new go-to for when I am having company over that are steak lovers.

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