Cali-Avocado Steak Salad

Meta Hemenway-Forbes, Hansen’s Dairy Marketing Manager

From our friends at the Beef Checkoff, here’s a simple salad with a lot of flavor. Hansen’s Wagyu-Holstein Steak, orange, avocado and naan bread make this salad a tasty option for lunch or dinner in 30 minutes. Click here for a printable recipe. Enjoy!

Cali-Avocado Steak Salad

Ingredients

• 1 Hansen’s Wagyu-Holstein steak (Ribeye, Filet or New York Strip)*
• 6 teaspoons olive oil, divided*
• 1/2 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1 large orange
• 1 large avocado
• 2 loaves naan bread, (about 3 ounces each)
• 4 cups mixed salad greens*

* Items that can be purchased at Hansen’s Dairy stores

Directions

• Rub both sides of steak with 1 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper.
• Cut bottom and top off orange. Remove remaining skin from orange; cut into segments and set aside reserve.
• Cut avocado in half; remove 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 remaining salt.
• Brush both sides of naan bread with 2 teaspoons olive oil.
• Place steak on preheated grill. Grill both sides over medium heat. The sweet spot for Wagyu-Holstein steak is an internal temperature of 125F.
• During last 2 to 3 minutes of grilling, place avocado, cut side down, and naan bread on grill; turn bread once.
• Meanwhile, toss salad greens with remaining olive oil and pepper. Add orange segments to salad.
• Remove skin from grilled avocado. Cut avocado into slices; add to salad and toss gently.
• Carve steak into thin slices and place on top of salad.
• Cut naan into wedges and arrange around salad.