California Avocado Steak Sandwich

Serves: 4


For the marinade

1/2 cup lime juice
1/4 cup chopped cilantro
1 tsp. sea salt
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
1 Tbsp. lime juice

For the toppings

1 tsp. olive oil
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

*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