Fantastic Salad- Recipe From A Friend And A Beef Contest

My friend Abbie, who lives in Texas created this amazing salad for a Beef Contest and her recipe, Cali Avoado Steak Salad was chosen as one of the potential finalists, but in order to secure that coveted finalist spot she needs votes, because she is my friend and I want to help her I am posting her recipe and asking you all to help also, if you are so inclined. Thanks so much and here is the link to the site so you can vote. It sounds absolutely delicious and I can’t wait to make it!

Cali Avocado Steak Salad

http://www.beefcookoff.org/recipevoting.aspx

• 1 beef top sirloin steak, cut 1 inch thick (about ½ pound)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• ¾ teaspoon pepper, divided
• 1 large California avocado
• 1 large navel orange
• 2 loaves Nan bread
• 4 cups mixed salad greens
• 1. Rub both sides of steak with 1 teaspoon olive oil; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper.
  2. Cut avocado in half; do not remove skin. Cut top and bottom off orange; squeeze juice from each end over avocado. Brush cut side of avocado with 1 teaspoon olive oil: sprinkle with 1/4 teaspoon salt; set aside.
  3. Brush both sides of nan bread with 2 teaspoons oil.
  4. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 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 last 2 to 3 minutes of grilling, place avocado, cut side down, along with nan bread, on grid over medium coals, turning bread once.
  5. Meanwhile, toss salad greens with remaining 2 teaspoons olive oil, remaining 1/4 teaspoon pepper. Remove skin from orange; cut into segments. Add to greens. Remove skin from grilled avocado; cut into slices. Carve steak into thin slices place on top of salad. Cut your nan bread into wedges and arrange around salad