Tenderloin, crab, and avocado make a great combination. This surf-and-turf salad doubles as a hearty appetizer or an elegant lunch dish. The briny sweetness of the crab goes perfectly with the grilled tenderloin.
SERVES 4
PREP TIME: 15 MINUTES, PLUS 15 MINUTES TO MARINATE THE MEAT
COOKING TIME: 14 MINUTES
4 vine-ripened tomatoes, diced
½ red onion, finely chopped
¼ bunch cilantro, chopped (leaves only)
Juice of 1 lemon
Juice of 1 lime
1 tablespoon jalapeño juice (from jarred pickled jalapeños)
1 tablespoon hot sauce
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 pound lump crabmeat (remove all bones and shells—or ask your fishmonger to perform this task)
3 large avocados, peeled, pitted, and sliced thin
¼ cup olive oil
¼ cup balsamic vinegar
2 shallots, chopped
2 tablespoons Nolan Ryan Steak Seasoning (here)
4 (7-ounce) tenderloin steaks, 1 inch thick
Nolan’s Tip: The USDA identifies four grades of crabmeat: jumbo lump, backfin lump, flake white, and claw. Buy the best crabmeat available—jumbo or backfin lump—for this recipe. Look for fresh crabmeat at a fish market or at the fish counter of your local grocery store.
1 First, make the salad. In a large bowl, combine the tomatoes, red onion, cilantro, lemon juice, lime juice, jalapeño juice, hot sauce, salt, and pepper.
2 Add the crabmeat and avocado and toss gently, trying not to break up the crab and avocado. Cover and chill in the fridge while you cook the steaks.
3 Preheat the grill to high and lightly oil the grill grates.
4 In a large glass baking dish, combine the olive oil, balsamic vinegar, shallots, and steak seasoning. Add the steaks, turning to coat, and set aside to marinate for 15 minutes.
5 Remove the steaks from the marinade and grill (in batches, if necessary) for 7 minutes per side for medium-rare.
6 To serve, place a grilled tenderloin at the center of each plate and arrange the crab-avocado salad on top of and around the steak.