Appetizers and Snacks

Beef Crostini with Avocado Chimichurri

This past weekend I had the opportunity to attend the 2nd annual Avocado Showdown. Hosted by Avocados From Mexico, the event was meant to highlight the culinary versatility of avocados. Held at the Northwest Culinary Academy, the entire afternoon was filled with avo-foodie fun, including a demo by venue host Chef Jonathan Kinney, who taught us all how to incorporate avocados into a delicious parfait that included lime vanilla yogurt, homemade granola and a topping of toasted coconut. We then all had the chance to try and recreate the dish ourselves in the academy kitchen. Dishes complete, we then witnessed Justin Darnes of Drinks, Undressed create a unique cocktail he called a “Persea Fumee” using a smoked avocado puree, passionfruit foam and Cachaca. Snacks prepared by the academy and wine from Evolve Cellars were served throughout the afternoon.

16 dishes were presented and were placed into either the savoury category or the dessert category. A third category, foodies choice, was voted on by the competitors themselves. The first place finisher in each category was awarded a KitchenAid Blender. But then, the highlight of the afternoon…the competitor with the overall high score was awarded an all-inclusive trip for two to Mexico. How amazing is that?! The winner this year was Caitlyn, a student at Northwest Culinary Academy for her delicious dish, Cannoli Santo.

Though not the winner, I was pretty pleased with how my dish turned out, so I thought I’d share the recipe with you guys. I hope you enjoy it!

Note: There’s a few different layers going on in this recipe, so I’ve written the recipe by layer in an attempt to make it easier to follow. Overall, it’s pretty straightforward, but looks pretty impressive once finished.

½ Lbs Beef tenderloin

Salt  and pepper to season

2 tbsp extra virgin olive oil

Generously season both sides of the tenderloin with salt and pepper. In a large skillet, heat the oil over medium heat. Add the tenderloin. Cook for about 5 minutes until nicely seared. Turn the tenderloin over, and continue to sear for another 5 minutes. Allow to rest for at least 15 minutes. Slice thinly and set aside.


Preheat oven to 375 degrees

1 baguette, sliced into rounds

2 tbsp extra virgin olive oil

Brush one side of the baguette slices lightly with olive oil. Place in the oven for approximately 10 minutes, watching closely, until lightly toasted.


Spiced onions:

1 tbsp butter

1 tbsp extra virgin olive oil

2 Onions, evenly sliced

¼ tsp cumin

¼ tsp coriander

½ tsp cardamom

¼ tsp cinnamon

¼ tsp salt

In a small dish, stir together the cumin, coriander, cardamom, cinnamon and salt. Heat the olive oil and butter together over low heat. Add the onions and cook for a couple of minutes until beginning to sweat. Stir in the spice blend. Continue cooking for about 10 minutes, adding a tsp of water if needed to prevent sticking, until the onions are softened.


Avo Chimichurri:

1 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp lemon zest

2 tbsp lemon juice

1 tsp maple syrup

1 clove of garlic

1 Cup Italian flat leaf

¼ Cup mint

1 avocado

1 jalapeno

Finely chop or mince the parsley, mint, jalapeno, avocado and garlic and place them all in a mixing bowl. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar and maple syrup. Pour over the minced herbs and stir to combine.


To assemble:

Spoon the onions evenly among the baguette slices. Place the slices of tenderloin over the onions. Then top each piece with a spoonful of the Avo-chimichurri mixture.



20 Responses to “Beef Crostini with Avocado Chimichurri”

  1. I especially like the avo chimichurri! It sounds like it would be delicious over any grilled meat or even a salad or deviled eggs. What a fun competition to be a part of. I hope you had lots of fun and got to taste lots of samples from the other competitors. Thank you for joining Fiesta Friday!

  2. Hi,
    Sounds absolutely delicious. I am a big beef and this recipe I must save and use. Thanks for sharing on Real Food Fridays. Pinned

  3. The chimichurri sounds really interesting and something I need to make. Maple syrup too! Then onions with some good beef – I’m surprised you did not win.

  4. I would love that event! We just love avocados, and I use them so much in the summer when I can get them. This crostini looks fancy and absolutely delicious. I’m sure the porter did amazing things to the beef!

  5. I love chimichurri (I have a mint chimichurri recipe on my site), but I’d never thought of mixing it with avocado. What a cool idea! I wish I’d been at the avocado showdown. I’ll have to aim for next year! 🙂

    • I love it, too, especially on a nice piece of steak. I’ll have to check your recipe out, as well. You’ll have to try to go to the AvoShowdown next year. It’s always a lot of fun and there are some really incredible creations.

    • Thanks so much. This is the second year the Avo Showdown has been in Vancouver, but I think they hold them in a few other cities, as well. SO much fun, and so cool to see the creative dishes that everyone comes up with.

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