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1/2 cup lime juice

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1/4 cup chopped cilantro

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1 tsp. sea salt

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1 Tbsp. extra virgin olive oil

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1 1/2 lb. beef sirloin, 1.5 inch thick

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1 ripe, Fresh California Avocado, peeled, seeded and diced

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1 oz. parmesan cheese, shredded

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1 Tbsp. lime juice

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1 Tbsp. olive oil

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1 medium yellow bell pepper, sliced

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1 small red onion, sliced

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1 tsp. sea salt

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1/2 tsp. black pepper

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1 bag arugula or spring mix, (10-oz.)

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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.