Spicy Steak & Avocado Bruschetta

• 20 min
• 8 SERVINGS
• 80 Cal
• 8 g Protein

Ingredients:

• 1 pound beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
• 1/4 teaspoon ground black pepper
• 1 ripe avocado, cut in half, pit removed
• 2 limes
• 1 to 2 teaspoons minced chipotle peppers in adobo sauce
• 1/2 teaspoon salt
• 8 slices ciabatta bread cut 1/2 inch thick

Cooking:

1. Season beef steak with pepper. Place steak in center of grid over medium, ash-covered coals.  Grill steak, 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.
2. Meanwhile, spoon avocado pulp into medium bowl. Add juice of 1 lime, chipotle pepper and salt. Mash until avocado mixture is well mixed; set aside. Cut the remaining lime into wedges; set aside.
3. During last few minutes of grilling/ place bread slices on grid; grill until lightly browned on both sides. Remove steak from grill; let stand 3 to 5 minutes.
4. Cut steak lengthwise in half, then crosswise into 1/4-inch thick slices. Spread bread with avocado mixture. Top with beef slices; sprinkle with additional salt, as desired. Cut bruschetta in half. Serve with lime wedges.
Cook's Tip: Sprinkle bruschetta with chopped cilantro as desired.