New-Wave Surf and Turf with Avocado-Orange Salsa

New-Wave Surf and Turf with Avocado-Orange Salsa
Servings: 8 Prep 20 mins Marinate 30 mins to 4 hrs Grill 13 mins Stand 5 mins


  • 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
  • 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

Make It

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.


2. 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.

3. 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.

4. Grill tuna 3 minutes, turn and grill an additional 2 minutes for medium-rare.

5. Serve sliced steak and tuna with salsa.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 509, Fat, total (g): 27, chol. (mg): 91, sat. fat (g): 6, carb. (g): 16, fiber (g): 7, pro. (g): 52, sodium (mg): 227, Percent Daily Values are based on a 2,000 calorie diet.