Steak Salad with California Citrus and Avocado
This quick and easy recipe is a tasty and nutritious option for lunch or dinner. American-raised beef, fresh California produce, and naan bread create a simple salad with tons of flavor!
SERVINGS: 2
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
INGREDIENTS
- 1 boneless top sirloin steak (about 1/2 lb), cut 1" thick
- 6 teaspoons olive oil, divided
- 1/2 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1 large navel orange
- 1 large California Avocado
- 2 pieces of naan bread (about 3 oz. each)
- 4 cups mixed salad greens
COOKING INSTRUCTIONS
- Rub both sides of the beef steak with one teaspoon olive oil; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Cut the bottom and top off the orange. Remove the remaining skin from the orange; cut it into segments; reserve. Cut the avocado in half; remove the pit, but do not peel. Squeeze juice from the orange’s two cut ends over the avocado’s cut sides, then brush with 1 teaspoon olive oil. Sprinkle with the remaining salt.
- Brush both sides of the naan bread with two teaspoons of olive oil.
- 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 the grill; turn bread once.
- Meanwhile, toss the salad greens with the remaining olive oil and pepper. Add orange segments to the salad. Remove the skin from the grilled avocado. Cut the avocado into slices; add to the salad and toss gently. Carve the steak into thin slices; place on top of the salad. Cut the naan into wedges; arrange them around the salad.
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