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
  • 8
  • 190
  • 13 g

Ingredients & Cooking


  • 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


  1. 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.
  2. Cut steaks lengthwise in half, then crosswise into thin slices.
  3. 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.
  4. Cook's Tip: Beef slices and avocado chucks should be cut in pieces small enough to fit on wontons or chips.

Safe Handling Tips

Nutrition Information

Butcher Counter

Strip Filet Loin Primal

Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.
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