If this dish doesn’t scream summer, then we don’t know what does!
We just can’t get enough of how fun these little blackened steak avocado bites are. They’re the perfect addition to your next cookout or as an appetizer at your next party.
What really brings the pop of flavor is the homemade creole spice made with just 8 spices – most of which you most likely already have on hand. You’ll get just enough heat from the cayenne, and the rest of the spices work together to make your tastebuds dance.
This is a great recipe to have on hand all year round. But since it’s summer, we changed things up and used local and in-season lemon cucumbers for our base – straight from our friends at Natural Earth Farms. Plus the yellow color of these little cukes really helps the bites pop!
Creole spice mix –
3 tsp. paprika
1 tsp. dried thyme
2 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne
Steak bites –
1 lb. package of organic, boneless ribeye steak
1 tbsp. Oil (coconut or avocado) + more
3 lemon cucumbers OR 1 regular cucumber
Avocado mash –
Pinch of salt
1 tbsp. Parsley
1. Prepare spice mix. Simply add all the spices in a small bowl and mix well. Set aside.
2. Heat a cast iron skillet to medium heat, adding enough oil (coconut or avocado) to coat the bottom. While your skillet heats, prepare the meat. Cut the steak into about 1 – 2 inch, bite sized pieces.
3. Toss steak in a large bowl with 1 tbsp. oil and coat with seasoning mix. You’ll only need to use about 1/2 the seasoning mix. Simply use the remaining seasoning on roasted veggies or even make a quick aioli!
4. Add the steak bites to your skillet. After searing each side, cook about 5 – 8. As always, cook to your preference of rareness.
5. While the steak rests, slice cucumbers to 1/2 inch thick rounds.
6. Make avocado mash. Mash avocado, then add a pinch of salt, a splash of lime juice and parsley and mix well.
7. Time to plate – top your cucumber slices with mashed avocado. Add a steak bite to the top. Dig in!
Recipe adapted from Closet Kitchen