Spicy Steak & Avocado Bruschetta

A fresh twist on the classic Italian appetizer. Instead of a traditional tomato topping, this bruschetta features sliced Sirloin and a mix of avocado and chipotle peppers.

  • 20
    min
  • 8
    SERVINGS
  • 84
    Cal
  • 8 g
    Protein

Ingredients & Cooking

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.

Nutrition Information

Butcher Counter

Spicy Steak & Avocado BruschettaTop 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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