4 (½-lb. each, ¾ inch thick) boneless ribeye steaks

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1 Tbsp. olive oil

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sea salt

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ground black pepper

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1/2 cup balsamic vinegar

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1 Tbsp. butter

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

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1/2 cup Crumbled goat cheese

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1 cup grape or cherry tomatoes, cut into quarters

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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.