Beef · Cuban · 25 min
Cuban-Spiced Steak with Garlicky Avocado, Tomato & Onion Salad
- 25 min
- 2–6 servings
- 657 kcal / serving
A lean steak paired with a bright, garlicky avocado salad. The citrus-dressed onions and tomatoes balance the meat for a quick weeknight meal with a satisfying contrast of textures.
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Ingredients
- 1avocado
- ½ small bunchcilantro
- 2 clovesgarlic
- 1lime
- ½orange
- ¾ lbstriploin (New York strip) steak
- 2tomatoes
- ½ mediumyellow onion
- avocados
- limes
- oranges
- yellow onions
From the pantry: black pepper, cumin, ground, extra virgin olive oil, oregano, dried, salt
Cookware
aluminum foil · citrus juicer (optional) · colander · garlic press (optional) · measuring spoons · mixing bowls · slotted spoon · stainless steel or cast iron skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
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Produce
- 1avocado
- ½ small bunchcilantro
- 2 clovesgarlic
- 1lime
- ½orange
- 2tomatoes
- ½ mediumyellow onion
- avocados
- limes
- oranges
- yellow onions
Meat & seafood
- ¾ lbstriploin (New York strip) steak
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lime | 1 | ||
| orange | ½ | 1 | |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tomatoes | 2 | 4 | 6 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| limes | 2 | 3 | |
| oranges | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Juice the citrus into a medium bowl, then set aside.
- Peel and mince the garlic and add it to the citrus with oil and spices; whisk until evenly blended.
- Peel, halve, and thinly slice the onion, then toss it in the bowl with the dressing to marinate.
- Preheat a skillet over medium-high heat.
- Pat the steak dry and season it on both sides with the listed spices; set on a plate.
- When the skillet is hot, add a little oil and swirl to coat the bottom. Sear the steak until it reaches your desired doneness, about 2–5 minutes per side, then transfer to a plate and loosely cover with foil.
- While the steak cooks, cut the tomatoes into wedges and add them to the bowl with the onions.
- Halve and pit the avocado; scoop it out and cut into bite-sized pieces, then add to the salad bowl.
- Strip cilantro leaves from the stems, mince, and fold into the salad; toss gently to combine.
- Slice the rested steak thinly against the grain.
- To serve, divide the steak onto plates, scoop or ladle salad beside it, and drizzle with any remaining dressing.
Two tips
- Prepare the citrus dressing and onion a few hours ahead for extra flavor.
- Leftover steak and salad can be stored separately in the fridge; assemble fresh portions when ready to eat.
Nutrition per serving
- Calories
- 657 kcal
- Protein
- 40 g
- Carbs
- 24 g
- Fat
- 47 g
- Fiber
- 10 g
- Sodium
- 101 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.