Marinated Beef Steak with an Avocado and Tomato Salad

Want something savory? This is it! Marinated goodness in tangy lemon and soy sauce topped with sweet onions and a refreshing avocado & tomato salad. That’s basically it in a nutshell. Here’s how it’s made.

Gather an onion, lemon, tomato, garlic, avocado, soy sauce and black pepper. You might be wondering where the salt is. Well, with the sodium content in the soy sauce, no salt is needed in this dish.

When it comes to what cut of beef to use, tenderloin is my choice. Thinly slice it and marinating with it is a breeze.

From here, juice 1 lemon and about a cup of soy sauce with minced garlic and pepper. My choice of marinating items are in bags. I just feel that the liquid permeates the meat better than in a dish. Marinate for a minimum of 4 hours to up to a day.

Next you’ll want to cut a whole onion or 2 into slices. Take the liquid out of the bag and use it to cook your onions.

Set your onions aside and start cooking the meat. The best way to cook this is in vegetable oil in a sizzling hot pan. As the liquid from the meat cooks off, replenish with water. Add the onions at the end.

To start your avocado and tomato salad, dice up some tomatoes, avocados and some green onions. You may use a bit of salt and pepper for seasoning but not much.

To plate this dish a trick is to use a measuring cup. In this case, 1 cup. Pack your rice in the cup and turn it upside down onto the plate.

If you would like to have a gravy with this, it’s totally optional. Here’s how that’s done. With the bits of cooked meat now off the saute pan, deglaze the pan with 1/2 cup of red wine and about 2 tablespoons of flour and a tablespoon of butter. Whisk this around with about 3/4 cup of chicken or beef stock and you have your pan gravy. Make the plate pretty and stack your components up. Enjoy!

Marinated Beef Steak with an Avocado and Tomato Salad
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  • 1lb tenderloin
  • 1 lemon
  • 1 c soy sauce
  • 2 garlic cloves
  • Green onions
  • 2 tomatoes
  • 1 avocado
  • 1-2 large onions
  • Pepper

Pan gravy (optional)

  • ½ c red wine
  • 2 T flour
  • 1 T butter
  • 1 c beef or chicken stock


Slice tenderloin thin and prepare your marinade. In a storage bag, add 1 cup of soy sauce, juice of 1 lemon, 2 minced garlic cloves and a teaspoon of pepper. Marinate your beef for a minimum of 4 hours to up to a day in advance. Slice onions into rings and use the juices of the marinade to saute the onions until tender. Set aside.

Cook the beef in a sizzling hot pan with vegetable oil. As the liquid disappears, add water as needed then reduce heat to medium. Add the onions at the end to finish.

With your drippings, deglaze the pan with red wine. Add butter and flour to create your roux and finish with beef or chicken stock. The pan gravy is totally optional.

With the avocado & tomato salad, basically dice tomatoes, avocado and green onions. Add salt and pepper to taste. Also optional.

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