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Avocado and steak salad

Avocado and steak salad

2-3 lb boneless steak

1 tablespoon garlic

1 teaspoon ginger

1 teaspoon paprika

1 cube

salt & pepper

4 tablespoon butter

3 avocados, diced

1 red onion, diced

1 small bell pepper, diced

1 big tomato, diced


Heat grill to medium high or 400 degrees.

Season a room temperature steak with garlic, ginger, paprika, cube, salt and pepper on both sides.

Add the butter to a hot skillet, and  sear the meat. 

Place steak on grill and cook for 4-6 minutes per side.

Remove from grill, let sit for 2-3 minutes. Slice steak.

Plate the avocados, onion, bell pepper, tomato and steak

1/2 cup parmesan 

1 tablespoons mustard

1 tablespoon mayonaise

1/4 cup olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

Blend the dressing ingredients together. 

Drizzle with the dressing

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Attiéké Steak Alloco

Attiéké Steak Alloco

3 Kg bone-in ribeye steaks, 1 1/2 to 2-inches thick

Kosher salt

1 tablespoon garlic salt

1/4 teaspoon onion powder

1/2 teaspoon paprika

Freshly ground black pepper

Preheat oven to 400°F.

Season steaks with seasoning and let it rest for about 40 minute.

Place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.


1 ball of Attiéké


Place Attiéké in a microwave-safe dish.

Add 1/2 cup of water and salt to Attiéké.

Allow the semolina to absorb all the water.

Microwave for 5 minutes (repeat by adding 1/4 of water until desired consistency)

Ripe plantains


Peeled and cut diagonally or round, into 1/4-inch-thick slices

Add salt to the plantain 

Add oil into a nonstick skillet and place it on medium heat.

When the oil begins to shimmer but not smoke, add plantains (work in batches) and fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.

Remove plantains from pan and drain on paper towels.

Continue frying in batches until all the plantains are fried.

Simple, fast, easy, yummy!