Grilled Strip Steaks with Horseradish Guacamole
Elevate your steak night with these Grilled Strip Steaks with Horseradish Guacamole, a mouthwatering fusion of smoky, tender beef and creamy guacamole with a zesty twist. Perfectly seasoned strip steaks are grilled to juicy perfection, then paired with a bold, velvety guacamole enhanced by the heat of prepared horseradish, fresh lime juice, and fragrant cilantro. This recipe is a breeze to prepare, with just 15 minutes of prep time, making it ideal for both weeknight dinners and weekend barbecues. Serve these succulent steaks with the guacamole dolloped on top for a striking presentation and an explosion of flavors in every bite. It's a unique steak recipe that will thrill fans of bold flavors and classic grilling, bringing together the best of comfort and creativity in one irresistible dish.
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Recipe Information
Ingredients
- 4 pieces strip steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 pieces ripe avocados
- 1 tablespoon prepared horseradish
- 2 tablespoons lime juice
- 2 tablespoons sour cream
- 2 tablespoons cilantro, chopped
- 0.5 teaspoon salt (for guacamole)
- 0.25 teaspoon black pepper (for guacamole)
Instructions
Preheat your grill to medium-high heat.
Brush both sides of the strip steaks with olive oil, then season them evenly with kosher salt, black pepper, and garlic powder. Set aside at room temperature while the grill heats up.
Halve and pit the avocados. Scoop the flesh into a mixing bowl and mash until smooth, leaving a bit of texture if desired.
Stir the horseradish, lime juice, sour cream, and chopped cilantro into the avocado until well combined. Season the guacamole with salt and black pepper to taste. Cover and chill until ready to serve.
Once the grill is hot, place the steaks directly onto the grates. Cook for 4–5 minutes on the first side to develop a good sear.
Flip the steaks and continue grilling for an additional 4–5 minutes for medium-rare, or adjust cooking time to your preferred doneness.
Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Serve the grilled strip steaks with a generous dollop of the horseradish guacamole on top or on the side.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 1.6 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
