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Spiced Steaks & Tomato-Avocado Salad
with Creamy Cone Cabbage & Red Onion Slaw
20 MIN
4 Servings
From the Test Kitchen
Tonight, we’re serving up a Mexican-inspired spin on the classic steak dinner. After coating our steaks in a warming blend of spices, we’re pan-searing them to perfection. (As the steaks cook, the spices char slightly in the pan, adding smoky depth of flavor.) To complement the steaks, we’re adding two delicious sides: a light salad of summery ingredients (which just need a little olive oil, salt and pepper) and a tangy-sweet cone cabbage slaw, dressed with lime juice and Mexican crema.
Get Cooking-
NutritionPER SERVING
-
Calories500 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Quarter the limes. Cut out and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the onion. Core and medium dice the tomato. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Pick the cilantro leaves off the stems; discard the stems.
2
Make the slaw:
In a large bowl, combine the cabbage, crema, sugar, the juice of 3 lime wedges and as much of the onion as you’d like (you may have extra onion). Toss to combine and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
3
Cook the steaks:
While the slaw marinates, pat the steaks dry with paper towels; transfer to a cutting board and cut in half crosswise. Season the halved steaks with salt, pepper and the spice blend on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks; cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Remove from heat and set aside in a warm place; let rest for at least 5 minutes.
4
Make the salad:
While the steaks cook, in a large bowl, combine the tomato and avocado; season with salt and pepper. Drizzle with olive oil and toss to mix; season with salt and pepper to taste.
5
Plate your dish:
Divide the rested steaks, slaw and salad between 4 plates. Garnish with the cilantro and remaining lime wedges. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Quarter the limes. Cut out and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the onion. Core and medium dice the tomato. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Pick the cilantro leaves off the stems; discard the stems.
2
Make the slaw:
In a large bowl, combine the cabbage, crema, sugar, the juice of 3 lime wedges and as much of the onion as you’d like (you may have extra onion). Toss to combine and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
3
Cook the steaks:
While the slaw marinates, pat the steaks dry with paper towels; transfer to a cutting board and cut in half crosswise. Season the halved steaks with salt, pepper and the spice blend on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks; cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Remove from heat and set aside in a warm place; let rest for at least 5 minutes.
4
Make the salad:
While the steaks cook, in a large bowl, combine the tomato and avocado; season with salt and pepper. Drizzle with olive oil and toss to mix; season with salt and pepper to taste.
5
Plate your dish:
Divide the rested steaks, slaw and salad between 4 plates. Garnish with the cilantro and remaining lime wedges. Enjoy!
Tips from Home Chefs