Grilled Rib Eyes and Avocados with Corn-Crab-Avocado Relish
Makes 4 servings
  • 4 (8-ounce) rib eye steaks
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 ripe avocados, halved, pitted, peeled, and quartered
  • Corn-Crab-Avocado Relish (recipe follows)
  1. Preheat grill to medium-high heat (350° to 400°).
  2. Sprinkle steaks with salt and pepper. Grill for 3 minutes per side or until desired doneness.
  3. Grill avocados for 1 minute per side. Serve immediately with steaks and Corn-Crab-Avocado Relish.
Recipe by Paula Deen Magazine at