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Grilled Steak and Avocado Salad

Perfectly healthy and amazingly delicious, grilled steak and avocado salad will probably become one of your favorite Breeo recipes.

For best results, you'll need a roaring open fire in your Breeo smokeless fire pit – the meat will be lightly charred on the outside and tender and juicy on the inside. Depending on your fire, you will have to grill the meat for 2 - 3 minutes per side for medium-rare and about 4 - 5 minutes for well-done steak.

As for the avocado, it only takes about a minute or two per side to get the most out of it. You'll want to make sure to drizzle everything with the prepared marinade for some extra smoky effect.

When it comes to the remaining vegetables, you can use basically everything you have on hand – leafy greens (like lettuce, spinach, or kale) tomatoes, onions, or a couple of grilled zucchini slices. And the best part? This salad can be served warm or cold – both options are perfectly delicious nutritious!

 

You Will Need:

3 pieces steak (about 10oz), cut into ¼ inch thick slices

1 avocado, sliced

10-12 cherry tomatoes, whole

½ cup pearl onions, whole

1 cup purple cabbage, shredded

4-5 lettuce leaves

1 lemon, sliced

1 lime, optional

¼ cup oil

1 tsp dried celery

2 tsp smoked paprika

A couple of fresh oregano leaves

1 tsp pink Himalayan salt

Pepper to taste

Preparation:

Rinse the steaks under cold running water and set aside.

In a small bowl, mix together oil, dried celery, salt, smoked paprika, and fresh oregano. Add some pepper to taste and generously brush steaks with this mixture. Let it sit for 15-20 minutes.

Meanwhile, peel the avocado and cut in half lengthwise. Remove the stone and slice each half. Set aside.

Slice lemon and rinse the tomatoes and lettuce. Set aside.

Now, it’s time to prepare your Breeo smokeless fire pit! Generously brush the Outpost adjustable grill with oil and start the fire by adding some dried wooden branches. Allow the branches to burn for a while and then add a couple of hardwood logs. You want a strong open fire for this recipe. Lower the grill until it’s right over the pit.

Add the meat and cook for 2 - 3 minutes, brushing with the marinade. Flip over and continue to cook the grilled steak for another 2 - 3 minutes. Make sure to brush the steaks regularly with the marinade in order to prevent the steaks from burning and to keep them nice and juicy.

When the steaks are almost done, it’s time to add avocado and lemon slices. Drizzle both with some of the marinade and grill for a couple of minutes, turning once. You can also add cherry tomatoes to the Outpost adjustable grill. This will give you juicy tomatoes with the best-grilled flavor for your salad.

When done, remove from the grill and place on a serving plate along with shredded cabbage, onions, and lettuce. If you feel like it, drizzle everything with the remaining marinade and sprinkle with lime juice. Season with some more salt and freshly ground black pepper and serve!