Meat with avocado in a frying pan

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   We collect all the ingredients together. I had a little more than a kilogram of meat (but less than 1,100), so you can estimate the approximate thickness and size of the possible 5 pieces. The secret to the creamy consistency of avocado sauce is that this fruit should be on the border of overripe (I even use frankly overripe ones, I like it better that way).

2. STEP 2

   

   Cut the meat into small pieces, beat it, rub it with a mixture of peppers and salt. Marinate the meat with pepper for 1.5 hours

3. STEP 3

   

   Fry the meat (with a piece as thick as mine, 2 minutes per side will give quite decent doneness, but without drying out). 1 frying pan will definitely not fit this amount of meat, if you plan to serve it at the same time, then it is better to fry it in two - or the pieces should be thicker and more compact in area) At the last stage, salt the meat to taste.

4. STEP 4

   

   For 4 minutes (frying time x 2 sides - the time depends on the thickness of the piece of meat and on what degree of doneness you prefer the steak), wrap the meat in foil envelopes and hold for 6-8 minutes.

5. STEP 5

   

   In the meantime, squeeze out the lemon juice, peel the avocados, cut them and beat them with butter, lemon juice and mustard in a blender. According to my calculations, the sauce will be ready even faster than the meat.

Comments on the recipe

Corason

11.10.2023

4.9

I decided to make steaks and loved this recipe. Meat with avocado in a frying pan is original, unusual and very appetizing. Only I took pork instead of veal. She beat the meat and rubbed it with spices, except for adding ground red pepper. Fry the pork steaks in a grill pan until golden brown on both sides. I wrapped the steaks in foil and while the meat was resting I prepared the sauce. I also added a piece of butter to the meat in foil. In a blender bowl, combine avocado, vegetable oil, French mustard, lemon juice and blend until smooth. The avocado sauce came out great, it was very tasty with a smooth texture. I served the meat warm, topped with avocado sauce. When cut, the meat came out juicy and soft. It is absolutely not rigid. I liked the very simple and quick method of preparation. Fried meat in a frying pan complements the light sauce very well. Wonderful combination! I recommend everyone to cook it. Many thanks to the author!

Veronica

11.10.2023

4.6

Thanks for the recipe! There are only meat eaters in my family. therefore, all dishes without meat are not food for my men. What I like about this recipe is that the meat is combined not only with vegetables, but also with an interesting sauce of avocado and lemon. I will definitely try to prepare this recipe for the New Year to please my family and guests with an interesting and tasty new dish.

Darinochka

11.10.2023

4.8

Thank you! I will try! Instead, I'll give you this recipe:

Magnago

11.10.2023

4.6

Another wonderful recipe with avocado from Darinochka for my cookbook! I decided to try all of yours, the main thing is that my avocado season does not end.

Anahit

11.10.2023

4.7

Yes, Magnago, good recipe. And I already understood the moment of ripening of meat. Somehow I’ll take a chance and cook it. True, I haven’t eaten avocado, but I agree about the sauce: it’s always better to make it from overripe fruits or vegetables. What kind of interesting frying pan do you have with a built-in grate: is it interesting for beauty or with meaning? Probably with meaning. Please tell us about its advantages, if any.

Shura

11.10.2023

4.7

Darieochka, Mag, a very promising recipe, I haven’t tried avocado juice, but I think that it is elastic, fattier than cue and rich in the taste of ripe avocado with lemon juice, which goes very well with meat steaks, I think that my friends will like the taste of the dish. I guess I won’t put it off for a long time, you can now buy avocados of good quality! Bravo everyone and thank you!

Magnago

11.10.2023

4.8

Anait, with the frying pan everything is simple: the stripes imitate the pattern of a grill or barbecue. This is, so to speak, the decorative side. Well, from a practical point of view, this means that in those places where the corrugation has contact with the meat, the temperature is higher, and in the intervals it is lower. Accordingly, you get both frying and a more gentle regime. Something like this. Shura, just don’t try to SQUEEZE the avocado juice, okay? Creamy is all the pulp of a given fruit. And be prepared for the fact that to get a consistency like mine, you will need to keep the firm avocados not for a couple of days, as Darinochka recommends, but for a week or more. I generally keep it until brown spots appear on the skin. I guess they don't do that in restaurants.