2 (8 to 10 oz.) skirt steaks

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1 medium, sweet yellow onion, cut in 1/4-inch slices

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2 small tomatoes, cut in 1/4-inch slices

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2 Tbsp. canola oil

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As needed Salt and freshly ground black pepper, to taste

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2 Tbsp. Extra virgin olive oil

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2 Tbsp. balsamic vinegar

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2 tsp. chopped, fresh thyme leaves

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4 (6-inch) pieces of baguette, sliced in half lengthwise and lightly toasted

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California Avocado Blue Cheese Spread (see make-ahead recipe)

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1/2 ripe Fresh California avocado, thinly sliced, for garnish

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4 fresh thyme sprigs, for garnish

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As needed Cracked black pepper, for garnish

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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.