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New-Wave Surf and Turf with Avocado-Orange Salsa

New-Wave Surf and Turf with Avocado-Orange Salsa

Nutrition Facts
  • cal. (kcal) 509
  • Makes: 8 servings
  • Prep: 20 mins
  • Marinate: 30 mins to 4 hrs
  • Grill: 13 mins
  • Stand: 5 mins
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Ingredients

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  • 4 tablespoons vegetable oil
  • 8 cloves garlic, chopped
  • 3 tablespoons Worcestershire sauce
  • Juice and zest of 2 limes
  • 4 tablespoons chopped cilantro
  • 2 pounds flatiron steak
  • 2 pounds tuna steaks (4 steaks, about 8 oz each, 1 inch thick), cut in half vertically
  • 1/4 teaspoon salt
  • Salsa
    • 3 ripe avocados, diced
    • 1/3 cup chopped red onion
    • 1 jalapeno pepper, seeds removed, diced
    • 3 tablespoons orange juice
    • 1 tablespoon olive oil
    • 1/4 teaspoon garlic salt
    • 2 oranges, peeled and cut into segments, each segment cut into 3 pieces
    • 2 tablespoons chopped cilantro

Directions

  1. In a large bowl, combine oil, garlic, Worcestershire sauce, lime juice, zest and cilantro. Divide marinade evenly between 2 large resealable plastic bags. Place steak in one bag, seal and marinate in refrigerator 4 hours. Thirty minutes before grilling, add tuna to second bag, reseal and refrigerate.
Salsa
  1. In a medium bowl, combine avocados, onion, jalapeno, orange juice, olive oil and garlic salt. Fold in oranges and cilantro. Place plastic wrap directly on surface; refrigerate 2 hours.
  2. Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly grease grates. Grill steaks 3 to 4 minutes per side, turning once, for mediumrare. Remove to a platter and allow to rest 5 minutes before slicing against the grain. Sprinkle with salt.
  3. Grill tuna 3 minutes, turn and grill an additional 2 minutes for medium-rare.
  4. Serve sliced steak and tuna with salsa.

Nutrition Information for New-Wave Surf and Turf with Avocado-Orange Salsa

Servings Per Recipe: 8
PER SERVING: 509 cal., 27 g total fat (6 g sat. fat), 91 mg chol., 227 mg sodium, 16 g carb. (7 g fiber), 52 g pro.

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