A fresh twist on the classic Italian appetizer. Instead of a traditional tomato topping, this bruschetta features sliced Sirloin and a mix of avocado and chipotle peppers.
Season beef steak with pepper. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, spoon avocado pulp into medium bowl. Add juice of 1 lime, chipotle pepper and salt. Mash until avocado mixture is well mixed; set aside. Cut the remaining lime into wedges; set aside.
During last few minutes of grilling/ place bread slices on grid; grill until lightly browned on both sides. Remove steak from grill; let stand 3 to 5 minutes.
Cut steak lengthwise in half, then crosswise into 1/4-inch thick slices. Spread bread with avocado mixture. Top with beef slices; sprinkle with additional salt, as desired. Cut bruschetta in half. Serve with lime wedges.
Test Kitchen Tips Sprinkle bruschetta with chopped cilantro as desired.