Spicy Avocado Steak Tartine | Byron Talbott

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat and calories, while pork is often less expensive.

sourdough bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white bread is usually cheaper.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and lower in calories, while banana peppers are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is usually cheaper.

Visit Mud Creek Ranch to gather fresh ingredients.

Zest grapefruit and orange into a bowl.

Add a good amount of olive oil to the zest.

Season steak with salt and pepper, then toss with the zest and olive oil.

Marinate the steak in the fridge for about 20 minutes.

Slice fennel for a crisp salad topping.

Prepare the grill pan for cooking the steak.

Grill the marinated steak for about 5 to 10 minutes, aiming for medium-rare.

Slice the sourdough bread thickly and season with salt, pepper, and olive oil.

Grill the sourdough bread until it has nice grill marks.

Mash avocado and spread it generously on the grilled bread.

Slice the grilled steak and fan it out on top of the avocado spread.

Top the steak with the fennel salad and sprinkle with red chili flakes.

Serve immediately, enjoying the layers of flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary