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Spicy Steak & Avocado Bruschetta

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.

  • 20
    min
  • 8
    SERVINGS
  • 80
    Cal
  • 8 g
    Protein

Ingredients:

  • 1 pound beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
  • 1/4 teaspoon ground black pepper
  • 1 ripe avocado, cut in half, pit removed
  • 2 limes
  • 1 to 2 teaspoons minced chipotle peppers in adobo sauce
  • 1/2 teaspoon salt
  • 8 slices ciabatta bread cut 1/2 inch thick

Cooking:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

    Cook's Tip: Sprinkle bruschetta with chopped cilantro as desired.
84 CALORIES

0 % *

1g SAT FAT

0 % DV **

8g PROTEIN

0 % DV

0.8 mg IRON

0 % DV

1.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 84 Calories; 27 Calories from fat; 3g Total Fat (1 g Saturated Fat; 2 g Monounsaturated Fat;) 18 mg Cholesterol; 134 mg Sodium; 6 g Total Carbohydrate; 1 g Dietary Fiber; 8 g Protein; 0.8 mg Iron; 2.1 mg NE Niacin; 0.2 mg Vitamin B6; 0.4 mcg Vitamin B12; 1.3 mg Zinc; 7.7 mcg Selenium; 26.6 mg Choline.

This recipe is a good source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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