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Weekend Dinner: Ribeye Steaks with Avocado Relish

Jun 09, 2016
Alison Lewis

One of the most requested main courses on Father’s Day is steak. This is my favorite summery steak recipe: Grilled Ribeye Steaks with Avocado Relish. Ribeye cuts of steak are great because they are tender, simple to cook and have a rich, decadent flavor.

Marinate the steaks in a Ziploc® Brand Bag with a combination of fresh lime juice, garlic powder, salt and freshly ground pepper. While the steaks are quickly marinating, prepare the avocado relish—my delicious twist on guacamole. As compared to the guacamole you’re used to, this is a chunkier version featuring avocadoes, tomatoes, cucumber, yellow bell pepper, cilantro and lime juice. Feel free to add red or green onion and/or jalapeño, if desired, to create your own version. Serve these steaks with grilled corn and roasted asparagus, and your Father’s Day celebration will be one to remember with great food and very little work or cleanup.

Weekend Dinner: Ribeye Steaks with Avocado Relish 

Grilled Ribeye Steaks with Avocado Relish

Prep: 15 minutes
Cook: 10 minutes
Marinate: 30 minutes
Yield: 4 servings


3 tablespoons fresh lime juice, divided
1 teaspoon garlic powder
Salt and freshly ground pepper
4 boneless beef ribeye steaks (3/4 inch thick)
1 cup diced peeled avocado
1 medium tomato, seeded and chopped
1 tablespoon chopped cucumber
1 tablespoon chopped yellow bell pepper
1 teaspoon chopped fresh cilantro


In a small bowl, combine 3 tablespoons fresh lime juice, garlic powder, salt and pepper, to taste.

Place steaks in a Ziploc® Brand Bag with the lime juice mixture, let stand 30 minutes, shaking halfway through.

Preheat grill to 350°F to 400°F (medium-high) heat.

In a medium bowl combine avocado, tomato, cucumber, bell pepper, remaining lime juice and cilantro; set aside or store in the refrigerator.

Remove steaks from bag and grill with the top down for 5 minutes per side, or to desired degree of doneness.

Let stand 5 to 10 minutes and serve with avocado relish.

What will you be serving with these steaks?

Photo courtesy of Alison Lewis.

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