Asian Steak & Avocado Appetizer
There are lots of reasons to love this Asian-inspired dish. Tender and juicy Strip Filets, fresh cilantro and creamy avocado are just a few.
-
25
min -
8
SERVINGS -
190
Cal -
13 g
Protein
Ingredients:
- 4 beef Strip Filets, cut 3/4 inch thick (about 1 pound)
- 1/4 cup fresh lime juice or juice from 2 small limes
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons mirin (rice wine)
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon sesame oil
- 2 1/2 cups small avocado chunks (about 2 large avocados)
- 1/2 cup halved cherry tomatoes
- Baked wonton wrappers or tortilla chips
Cooking:
-
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F), turning occasionally. Remove steaks. Let stand 5 minutes.
-
Cut steaks lengthwise in half, then crosswise into thin slices.
-
Whisk together lime juice, cilantro, mirin, soy sauce and sesame oil in medium bowl. Add avocado chunks and tomato haves to vinaigrette, mixing lightly. Spoon avocado mixture onto serving plate. Top with beef. Pour any remaining vinaigrette over beef. Serve on baked wonton wrappers or tortilla chips.
Cook's Tip: Beef slices and avocado chucks should be cut in pieces small enough to fit on wontons or chips.
Nutrition:
189 CALORIES
0 % *
3g SAT FAT
0 % DV **
13g PROTEIN
0 % DV
1.7 mg IRON
0 % DV
4.8 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 189 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 37 mg Cholesterol; 116 mg Sodium; 6 g Total Carbohydrate; 3.3 g Dietary Fiber; 13 g Protein; 1.7 mg Iron; 2.6 mg NE Niacin; 0.3 mg Vitamin B6; 1.7 mcg Vitamin B12; 4.8 mg Zinc; 14.7 mcg Selenium; 70.7 mg Choline.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Niacin, Vitamin B6, and Choline.
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