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.
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* 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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