Ribeye Steak with Tomato Avocado Relish

Move over steak and mushrooms, steak with tomato, avocado relish is in the spotlight! Hubby loves steak, any kind of steak but one of my favorites is ribeye. They are tender, flavorful and the perfect size. They aren’t big like a T-bone or porterhouse and if I can’t eat the whole thing someone will eat the left overs. This tomato, avocado relish will go well with any good quality grilling steak so feel free to substitute your favorite cut.

I’m not sure why the tomato, avocado and blue cheese mixture is called a relish? It’s more like a salad to me, what ever you call it, it pairs well with beef steak.

Steak with Tomato Avocado Relish

Steak with French Avocado Relish

Rating: 51

Yield: 4 servings


  • 4 ribeye steaks
  • Watkins onion and garlic pepper to taste
  • 1 cup cherry tomatoes, cut in half
  • 1 avocado, peeled and chopped
  • 1/2 cup crumbled blue cheese
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon dijon mustard
  • 1 small clove of garlic, minced or pressed
  • sea salt to taste


  1. Preheat the grill or barbecue. Sprinkle steaks with onion and garlic pepper to season them. Allow the steaks to rest at room temperature for five to ten minutes while you prepare the relish.
  2. Combine all the remaining ingredients in a medium bowl and mix well. Set the relish aside as the steaks cook. If prepared in advance store in a covered container in the fridge until just before serving.
  3. Place the steaks on the grill, cook for about 5 minutes then turn and cook the other side until they reach the desired doneness, about 5 to 7 minutes more for medium. Remove from grill, tent with foil, and let stand a few minutes. Serve with the avocado, tomato mixture.

If you enjoyed this recipe please let me know in the comments below.

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