These grilled avocados are stuffed with Asian marinated steak, red peppers, grilled corn and scallions. Serve with a side of rice for a great summer meal!
1poundtri-tip steakcut into bite-size pieces (but big enough to not fall through slats on grill)
3tablespoonssoy sauce
3tablespoonsbalsamic vinegar
2tablespoonsextra virgin olive oil
1 1/2tablespoonshoney
2clovesgarlicminced
1tablespoonminced ginger
1scallionthinly sliced
For avocados
4avocadoscut in half, pit removed
1tablespoongrapeseed oil
1ear cornshucked
1medium red bell pepperdiced
1/4small red oniondiced
1scallionthinly sliced
Instructions
Whisk together all the ingredients for the marinade in a bowl. Add steak, toss to coat, cover and refrigerate overnight.
Preheat grill to medium-high heat.
Place the ear of corn on the grill and cook until charred all around, turning a few times as needed. Remove from grill and let cool. Once cool, cut the kernels off of the cob and add to a large bowl with the red pepper, onion and scallion.
Carefully scoop out each avocado half a little bit to create a slightly bigger cavity for stuffing.
Brush each avocado half with the grapeseed oil then place on the grill flesh side down. Cook for 5 minutes on the grill with the lid open until grill marks appear. Transfer to a plate and set aside.
Place steak on the grill and cook for about 2 minutes per side until grill marks appear and cooked through.
Toss cooked steak with the corn, red pepper, onion and scallions.
Spoon the steak mixture into each grilled avocado half.