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
- Preheat grill to medium-high heat (350° to 400°).
- Sprinkle steaks with salt and pepper. Grill for 3 minutes per side or until desired doneness.
- 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
- Preheat grill to medium-high heat (350° to 400°).
- Grill corn for 3 minutes per side or until charred. Set aside until cool enough to handle; cut kernels off cobs.
- In a large bowl, stir together corn, crab, and all remaining ingredients. Serve immediately.
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