Black Angus Is Going All-In On Avocados This Summer
Black Angus is spending the summer proving avocados belong at the steakhouse.
The chain teamed up with Avocados From Mexico® for a new limited-time menu built around the fruit’s buttery richness, pairing it with grilled meats, burnt ends, tequila, and enough summer cookout energy to justify eating outdoors in 90-degree weather.
Leading the lineup is the Santa Maria Style Tri-Tip with Avocado Butter, a plate that pairs juicy sliced tri-tip and grilled BBQ shrimp with a rich avocado butter that melts directly into the steak. The entrée also comes with a watermelon slice and two classic sidekicks for $36.99.
Then there’s the Burnt Ends Avocado Dip, which loads grilled avocado halves with burnt ends, hot garlic honey, horseradish, grilled scallions, cotija cheese, parsley, and hand-cut tortilla chips for dipping.
And because no summer LTO lineup feels complete without a cocktail moment, Black Angus also added an Avocado Margarita made with El Jimador tequila, fresh lime juice, Patrón Citrónge, avocado, and a Tajín rim for $11.
The collaboration works because the avocados feel genuinely built into the menu instead of just dropped onto it. The avocado butter melting into tri-tip, the burnt ends with hot garlic honey, even the Tajín-rimmed margarita—everything dips straight into the kind of rich, grilled, summer flavors Black Angus already does well.
The limited-time menu runs through Sept. 7, giving cookout season a steakhouse-style extension through Labor Day weekend.
