This is a versatile recipe that can be prepared as a sandwich or as a warm salad. The creamy California Avocado sauce perfectly complements the grilled sirloin beef, which is a lean protein. Overall, this recipe has many of the 13 essential nutrients with a good source of vitamin C, an excellent source of vitamins E (20% DV), K (25% DV), B1 (25% DV), B2 (45% DV), B5 (40% DV), B6 (90% DV), folate (35% DV), and a high potency of vitamins B3 (150% DV) and B12 (210% DV).
California Avocado Steak Sandwich
Nutritional Highlights (per serving)
|For the marinade|
|1||Tbsp.||extra virgin olive oil|
|1 1/2||lb.||beef sirloin, 1.5 inch thick|
|For the sauce|
|1||ripe, Fresh California Avocado, peeled, seeded and diced|
|1||oz.||parmesan cheese, shredded|
|For the toppings|
|1||medium red onion, sliced|
|1 1/2||Tbsp.||balsamic vinegar glaze|
|For the sandwich|
|1||ripe, Fresh California Avocado, peeled, seeded and sliced|
|8||slices||whole grain bread of choice|
|1/8||tsp.||sea salt, optional|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Whisk together lime juice, cilantro, sea salt, black pepper and extra virgin olive oil in a medium size bowl.
- Add beef and marinate for at least 1 hour at room temperature, or overnight in the refrigerator.
- Pre-heat grill to 400 degrees F. Discard marinade.
- Grill beef for 7 minutes on each side for medium done steak.
- Let it cool for about 5 minutes, then thinly slice beef.
Vitamin A 29 mcg; Vitamin C 14 mg; Calcium 173 mg; Iron 6 mg; Vitamin D 0 mcg; Folate 148 mcg; Omega 3 Fatty Acid 0.31 g.