Beef Month recipe spotlight:
Cali-Avocado Steak Salad

RFD-TV’s Tammi Arender shows us a new, easy, and nutritious recipe that you can add to your summer cookbook.

CALI-AVOCADO STEAK SALAD

INGREDIENTS:

• 1 boneless beef top sirloin steak, cut 1 inch (about 1/2 pound)
• 6 teaspoons olive oil, divided
• 1/2 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1 large navel orange
• 1 large Fresh California Avocado
• 2 loaves naan bread, (about 3 ounces each)
• 4 cups mixed salad greens

COOKING:

1. Rub both sides of beef steak with 1 teaspoon olive oil; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper.
2. Cut the bottom and top off orange. Remove remaining skin from orange; cut into segments; reserve. Cut avocado in half; remove the pit, but do not peel. Squeeze juice from two cut ends of orange over cut sides of avocado, then brush with 1 teaspoon olive oil. Sprinkle with the remaining salt.
3. Brush both sides of naan bread with 2 teaspoons olive oil.
4. Place steak on grid over medium, ash-covered coals. Grill, 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. During the last 2 to 3 minutes of grilling, place avocado, cut side down, and naan bread on grill; turn bread once.
5. Meanwhile, toss salad greens with remaining olive oil and pepper. Add orange segments to the salad. Remove skin from grilled avocado. Cut avocado into slices; add to salad and toss gently. Carve steak into thin slices; place on top of the salad. Cut naan into wedges; arrange around the salad.

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