Cali-Avocado Steak Salad

A simple salad with a lot of flavor. Top Sirloin Steak, orange, avocado and naan bread make this salad a tasty option for lunch or dinner in 30 minutes.

  • 30
    min
  • 2
    SERVINGS
  • 682
    Cal
  • 34 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 boneless beef top sirloin steak, cut 1 inch (about 1/2 pound)
  • 6 teaspoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 large navel orange
  • 1 large Fresh California Avocado
  • 2 loaves naan bread, (about 3 ounce each)
  • 4 cups mixed salad greens

Cooking:

  1. Rub both sides of beef steak with 1 teaspoon olive oil; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper.

  2. Cut bottom and top off orange. Remove remaining skin from orange; cut into segments; reserve. Cut avocado in half; remove pit, but do not peel. Squeeze juice from two cut ends of orange over cut sides of avocado, then brush with 1 teaspoon olive oil. Sprinkle with remaining salt.

  3. Brush both sides of naan bread with 2 teaspoons olive oil.

  4. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. During last 2 to 3 minutes of grilling, place avocado, cut side down, and naan bread on grill; turn bread once.

  5. Meanwhile, toss salad greens with remaining olive oil and pepper. Add orange segments to salad. Remove skin from grilled avocado. Cut avocado into slices; add to salad and toss gently. Carve steak into thin slices; place on top of salad. Cut naan into wedges; arrange around salad.

Nutrition Information

Butcher Counter

Cali-Avocado Steak SaladTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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