Spicy Steak & Avocado Bruchetta
  • 20 minutes
  • Makes 8 servings.
  • Appetizer

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.


  • 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


  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.

  • Test Kitchen Tips Sprinkle bruschetta with chopped cilantro as desired.

Nutrition Information

84 Calories; 3g Total Fat; 1g Saturated Fat; 2g Monounsaturated Fat; 18mg Cholesterol; 134mg Sodium; 6g Total carbohydrate; 8g Protein; 0.8mg Iron; 2.1mg Niacin; 0.2mg Vitamin B6; 26.6mg Choline; 0.4mcg Vitamin B12; 1.3mg Zinc; 7.7mcg Selenium; 1g Fiber.