This Grilled Steak Stack with Avocado and Tomato is a vibrant, layered dish that delivers bold flavor and visual appeal. Juicy slices of grilled steak are stacked with creamy avocado and ripe tomato for a fresh, hearty meal that’s perfect for a light lunch or elegant dinner.
Why You’ll Love This Recipe
This steak stack is quick to prepare, looks impressive, and offers a perfect balance of protein, healthy fats, and fresh vegetables. It’s ideal for low-carb diets, summer grilling, or a quick weeknight meal that feels restaurant-worthy.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- flank or sirloin steak
- olive oil
- salt and black pepper
- garlic powder
- ripe tomatoes
- ripe avocados
- fresh basil or parsley
- balsamic glaze or reduction (optional)
- lemon juice
directions
- Preheat a grill or grill pan to medium-high heat.
- Rub steak with olive oil, salt, pepper, and garlic powder. Grill for 4–5 minutes per side or until desired doneness. Let rest for 5 minutes.
- Slice steak thinly across the grain.
- Slice tomatoes and avocados. Drizzle avocado with lemon juice to prevent browning.
- On a plate or platter, layer slices of tomato, avocado, and steak. Repeat to form stacks.
- Drizzle with olive oil or balsamic glaze and garnish with fresh herbs.
Servings and timing
Serves: 2–3
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
- Add cheese: Include fresh mozzarella or feta.
- Spicy kick: Add jalapeño slices or a chili oil drizzle.
- Low-fat: Use grilled chicken breast instead of steak.
- Tex-Mex: Top with salsa and cilantro-lime dressing.
- Grain bowl: Serve on a bed of quinoa or rice.
storage/reheating
Best served fresh. You can store components separately in the refrigerator for up to 2 days. Reheat steak gently in a pan or microwave before assembling.
FAQs
What cut of steak is best?
Flank, sirloin, or ribeye are ideal for slicing and stacking.
Can I use chicken or tofu?
Yes, both are great alternatives for lighter or vegetarian versions.
Do I need to peel the tomatoes?
No, just slice them thick enough to support stacking.
How do I keep avocado from browning?
Toss slices with lemon or lime juice.
Can I use store-bought balsamic glaze?
Yes, or reduce balsamic vinegar on the stove with a touch of sugar.
What herbs pair best?
Basil, parsley, or chives complement the dish nicely.
Can I grill the tomatoes too?
Yes, for extra flavor, lightly grill them until softened.
Should I serve this warm or cold?
Best warm with room-temperature vegetables.
Is this keto-friendly?
Yes, it’s low in carbs and high in healthy fats.
Can I make this in advance?
Prep ingredients ahead, but assemble just before serving.
Conclusion
The Grilled Steak Stack with Avocado and Tomato is a fresh and flavorful dish that’s as beautiful as it is satisfying. Quick to prepare and endlessly versatile, it’s perfect for casual meals or elegant entertaining.
Tips by Elsa:
- Rest the steak before slicing to lock in juices.
- Use a serrated knife for clean tomato slices.
- Chill your plate for contrast with warm steak.
Grilled Steak Stack with Avocado and Tomato
Grilled Steak Stack with Avocado and Tomato is a fresh and hearty dish featuring juicy grilled steak layered with creamy avocado and ripe tomato, perfect for a light, elegant meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Fusion
Ingredients
- 1 lb flank or sirloin steak
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 ripe tomatoes, thickly sliced
- 2 ripe avocados, sliced
- 1 tbsp lemon juice
- Fresh basil or parsley, chopped
- Balsamic glaze or reduction (optional, for drizzling)
Instructions
- Preheat grill or grill pan to medium-high heat.
- Rub steak with olive oil, salt, pepper, and garlic powder. Grill for 4–5 minutes per side or until desired doneness. Let rest for 5 minutes.
- Thinly slice the steak across the grain.
- Slice avocados and tomatoes. Toss avocado slices with lemon juice to prevent browning.
- On each plate or serving platter, layer tomato, avocado, and steak slices to form stacks.
- Drizzle with olive oil or balsamic glaze and garnish with fresh herbs. Serve immediately.
Notes
- Let steak rest before slicing to retain juiciness.
- Use a serrated knife for neat tomato slices.
- Chill plates to contrast with warm steak for an elegant touch.
- Prep ingredients in advance but assemble just before serving for best presentation.
- Basil or parsley adds freshness and color—don’t skip the garnish.
Nutrition
- Serving Size: 1 stack
- Calories: 430
- Sugar: 3g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg