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Sautéed Asparagus Guac with Seared Flank Steak

Servings: 4

How to Sauté



1 Tbsp olive or avocado oil

2 flank steaks

Salt and pepper to taste

Asparagus Guacamole

8 oz (~2 cups) asparagus, cut into 1” pieces

1 Tbsp olive or avocado oil

1 pepper (chili or poblano)

½ cup sour cream

1 tsp garlic cloves, peeled, minced

¼ cup fresh lime juice

½ tsp ground cumin

½ tsp kosher salt

½ tsp pepper

1 tsp fresh cilantro, chopped

¼ cup red onions, chopped fine

1 plum tomato, seeded, diced


  1. Heat oil (1 Tbsp) in non-stick pan (medium-high). Season both sides of steak with pinch of salt and pepper. Sear steak on both sides, approximately 1-2 minutes per side. Remove from pan and let sit for 5-10 minutes.
  2. Roast pepper over direct flame, discard peel and seeds, let cool.
  3. Heat oil (1 Tbsp) in large non-stick pan (medium-high). Sauté asparagus (8 oz) until tender, let cool.
  4. Combine all guacamole ingredients except the tomato, onions, and cilantro in blender. Puree until smooth. Stir in the diced tomato, onions (¼ cup), and cilantro (1 tsp).
  5. Cut seared flank steak against the grain into strips and serve with guacamole.

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