1 - 2 lb. Wagyu flank steak

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1 - 1 lb. loaf sourdough bread, sliced

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As needed Avocado-Heirloom Tomato Salsa (recipe follows)

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As needed Pickled Onions (recipe follows)

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As needed Jalapeño Mayonnaise (recipe follows)

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As needed California Avocado-Heirloom Tomato Salsa (Yield: 4-1/2 cups)

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3 each large Fresh California Avocados*, small dice (20 oz.)

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3 heirloom tomatoes, small dice (24 oz.)

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1/2 oz. cilantro, minced

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1 Tbsp. olive oil

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1 oz. lime juice

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As needed salt & pepper to taste

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2 large red onions, julienned (17 oz.)

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8 oz. water

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6 oz. red wine vinegar

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10 peppercorns

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3 Tbsp. sugar

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2 tsp. salt

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2 jalapeños (2 oz.)

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1 1/2 oz. egg yolks (3 yolks)

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8 oz. canola oil

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1 garlic clove

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1 oz. lime juice

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As needed salt & pepper to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.