Grilled Rib Eyes and Avocados with Corn-Crab-Avocado Relish

Grilled Rib Eyes and Avocados with Corn-Crab-Avocado Relish

Enjoy surf and turf with a dish that seamlessly merges together the two to create these delicious Grilled Rib and Avocados with Corn-Crab-Avocado Relish.

Grilled Rib Eyes and Avocados with Corn-Crab-Avocado Relish
 
Makes 4 servings
Ingredients
  • 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)
Instructions
  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.

Corn-Crab-Avocado Relish
 
Makes about 2 cups
Ingredients
  • 2 ears fresh corn, shucked
  • ½ pound jumbo lump crabmeat, picked free of shells
  • 2 ripe avocados, halved, pitted, peeled, and cut into ½-inch cubes
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped green onion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons kosher salt
  • ½ teaspoon ground red pepper
Instructions
  1. Preheat grill to medium-high heat (350° to 400°).
  2. Grill corn for 3 minutes per side or until charred. Set aside until cool enough to handle; cut kernels off cobs.
  3. In a large bowl, stir together corn, crab, and all remaining ingredients. Serve immediately.

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