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Pan Seared Steak with Chunky Tomato Avocado Salsa, is a mouth-watering quick and easy low carb steak and salsa dinner recipe you will adore and keep coming back to! Steak is seared in a cast iron skillet until a delicious evenly brown crust is formed then cooked to your desired doneness and topped with a chunky tomato avocado salsa! It’s low carb, ready in under 30 minutes, delicious, and perfect for an easy weeknight dinner, or gourmet dinner date night recipe idea!
Table of Contents
- Pan Seared Steak with Chunky Tomato Avocado Salsa
- What is a Low Carb Diet?
- What are the Best Low Carb & Keto Meals?
- Different Types of Steak
- How to Buy the Perfect Steak – Steak Buying Tips
- How to Make the Perfectly Pan Seared Steak in 3 Simple Steps
- How to Make Pan Seared Steak with Chunky Tomato Avocado Salsa
- Pan Seared Steak with Chunky Tomato Avocado Salsa Tips & Tricks
- What to Serve Pan Seared Steak with Chunky Tomato Avocado Salsa With
- What Ingredients Do You Need for Steak with Chunky Tomato Avocado Salsa?
- More Low Carb Recipes You’ll Love
- Steak with Chunky Tomato Avocado Salsa Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
Pan Seared Steak with Chunky Tomato Avocado Salsa
This recipe is so quick and easy to pull together, and that has been a constant favourite theme of mine. Any recipe that takes very minimal think or effort is what I love to prepare for the family, especially during the weeknights when you’re more on a crunch for time! Here are some other reasons why you’ll fall in love with this recipe:
- Ready in less than 30 minutes from start to finish
- Low carb recipe, that tastes delicious and very filling
- Using whole food ingredients, many of which you will have on hand
- Recipe includes detailed techniques to help make the perfect steak
What is a Low Carb Diet?
A low carb diet is a diet that limits carbohydrates, primarily found in sugary foods and grain products like breads, beans, potatoes, pasta etc. and insteads focuses on eating whole foods such as natural proteins, fats, and vegetables.
What are the Best Low Carb & Keto Meals?
The best low carb and keto meals are the ones that incorporate whole foods and ingredients and have natural proteins, fats, and vegetables. Here’s a list of delicious low carb recipes to try:
- Asian Chicken Lettuce Wraps
- Garlic Butter Prosciutto Wrapped Asparagus
- Keto Chicken Broccoli Alfredo Bake
- Stuffed Poblano Peppers (Keto Recipe)
- Easy Keto Tuscan Soup (Zuppa Toscano)
- Easy Garlic Butter Steak Bites
- Balsamic Oven Roasted Brussels Sprouts with Bacon
- W30 Mexican Cauli-Rice Burrito Bowl
Different Types of Steak
For this Steak with Chunky Tomato Avocado Salsa recipe, I recommend using any of these cuts of steak:
- Striploin Steak: from the short loin section of the cow, a the perfect middle ground between the tenderloin and ribeye steak
- NY Strip: from the top part of the short loin behind the ribs of the cow.
- Sirloin Steak: from the rear loin of the cow, ideal for grilling, broiling, sautéeing or pan-frying.
How to Buy the Perfect Steak – Steak Buying Tips
- Marbling: should have a thin milky white lines of fat running through each steak. Fat running through the meat makes for a rich, moist and flavourful steak.
- Colour: rich bright reddish pink or cherry colour.
- Moisture: the steaks should be moist but not sticky or wet.
See, smell and touch! Using these senses are key in ensuring you purchase a good piece of steak! Does it look fresh, smell fresh, and is it moist – not sticky or wet.
How to Make the Perfectly Pan Seared Steak in 3 Simple Steps
- Pat Dry: using paper towels pat the steaks dry to get a perfect sear and reduce oil splatter.
- Generously Season: just before cooking season liberally with coarse salt and ground black pepper on both sides. Don’t add any other seasoning at this step.
- Preheat Skillet/Pan: drizzle with oil and heat over medium-high heat until smoking hot.
- Sear: on the first side for 3-4 minutes or until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, do the same for the sides about a minute each side.
- Add Butter & Aromatics/Herbs: add butter, crushed garlic, and herbs if using to create a hot baste to spoon over your steak until it’s finished.
- Remove Steaks: and let rest before slicing against the grain for the tenderest bite, then enjoy!
How to Make Pan Seared Steak with Chunky Tomato Avocado Salsa
- Make Chunky Avocado Salsa – slice the avocados in half, remove the pit and skin, chop into bite-sized chunks and place in a medium sized mixing bowl. Add in the remaining ingredients – cilantro, red onions, fresh lime juice, salt and pepper then stir gently to until evenly mixed; set aside until steaks ready.
- Pat Dry Steaks – with paper towels – ensure you pat well and thoroughly. Generously season both sides of steak with salt and black pepper.
- Pan Sear – heat olive oil in a cast iron skillet or pan over medium high heat until hot, swirling to coat bottom of skillet. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 3-4 minutes or until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, do the same for the sides about a minute each side.
- Add Butter & Garlic – Reduce heat to medium and add butter, crushed garlic cloves to the skillet. Tilt the pan, and spoon the butter sauce over the steak, continue to do so until the steak is about a few degrees from your desired doneness – the temperature will rise as the steak rests.
- Remove Steaks – Transfer steak to a cutting board, let rest for around 5-7 minutes, then slice if desired.
- Add Chunky Avocado Salsa – Spoon large heapings of chunky avocado salsa atop steak and serve immediately.
Pan Seared Steak with Chunky Tomato Avocado Salsa Tips & Tricks
- Use tongs to turn the steak onto its sides to render the fat and sear the edges, about a minute per side.
- Take your steak out of the fridge and let it come to room temperature for 30-45 minutes before cooking.
- Pat steak dry with paper towels before seasoning this helps ensures a beautiful crispy browned crust.
What to Serve Pan Seared Steak with Chunky Tomato Avocado Salsa With
This is a whole meal, if you are looking for a filling low carb meal. However if you prefer to add a side dish try any of these:
- Whole Grain Rice
- Mashed or Roasted Potatoes
- Roasted Vegetables
- Sweet Potato Fries or Mashed Sweet Potatoes
What Ingredients Do You Need for Steak with Chunky Tomato Avocado Salsa?
Steak
Striploin, NY Strip, Sirloin Steak
Coarse Salt
Freshly Cracked Coarse Black Pepper
Olive Oil
Butter
Garlic
Sprigs Thyme, Rosemary or Other Herbs (optional)
Chunky Tomato Avocado Salsa
Ripe Avocados
Tomatoes
3 tbsp Cilantro
Red Onions
Fresh Lime Juice
More Low Carb Recipes You’ll Love
Garlic Butter Prosciutto Wrapped Asparagus & Balsamic Oven Roasted Brussels Sprouts with Bacon
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Steak with Chunky Tomato Avocado Salsa
Pan Seared Steak with Chunky Tomato Avocado Salsa, is a mouth-watering quick and easy low carb steak and salsa dinner recipe you will adore and keep coming back to! Steak is seared in a cast iron skillet until a delicious evenly brown crust is formed then cooked to your desired doneness and topped with a chunky tomato avocado salsa! It’s low carb, ready in under 30 minutes, delicious, and perfect for an easy weeknight dinner, or gourmet dinner date night recipe idea!
Ingredients
- Steak
- 4 6oz Striploin, NY Strip, Sirloin Steak
- 4 1/2 tsp Coarse Salt
- 3 tsp Freshly Cracked Coarse Black Pepper
- 1 tbsp Olive Oil
- 2 tbsp Butter
- 4 Cloves Garlic, crushed
- 2 Sprigs Thyme, Rosemary or Other Herbs (optional)
- Chunky Tomato Avocado Salsa
- 3 Medium Ripe Avocados, chopped
- 1/2 Medium Tomatoes, seeds and pulp removed, chopped
- 3 tbsp Cilantro, finely chopped
- 1/4 cup Red Onions, finely chopped
- 1 tbsp Fresh Lime Juice
- 1/2 tsp Salt, more or less to taste
- 1/4 tsp Freshly Cracked Black Pepper
Instructions
- Chunky Avocado Salsa
- Slice the avocados in half, remove the pit and skin, chop into bite-sized chunks and place in a medium sized mixing bowl.
- Add in the remaining ingredients – cilantro, red onions, fresh lime juice, salt and pepper then stir gently to until evenly mixed; set aside until steaks ready.
- Steak
- Pat steaks dry with paper towels – ensure you pat well and thoroughly. Generously season both sides of steak with salt and black pepper.
- Heat olive oil in a cast iron skillet or pan over medium high heat until hot, swirling to coat bottom of skillet. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 3-4 minutes or until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, do the same for the sides about a minute each side.
- Reduce heat to medium and add butter, crushed garlic cloves to the skillet. Tilt the pan, and spoon the butter sauce over the steak, continue to do so until the steak is about a few degrees from your desired doneness – the temperature will rise as the steak rests.
- Transfer steak to a cutting board, let rest for around 5-7 minutes, then slice if desired.
- Spoon large heapings of chunky avocado salsa atop steak and serve immediately.
Notes
Use tongs to turn the steak onto its sides to render the fat and sear the edges, about a minute per side.
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