Grilled Steak Salad with Black Beans, Tomatoes & Avocado

Ingredients

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Creole Seasoning

  Zatarain's

  2 teaspoon or 6g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lemon juice

  Raw

  2 tbsp or 30g

• Lemon zest

  2 tsp or 4g

• Salt

  Table

  ¼ tsp or 2g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Rub both sides of the steak with olive oil and sprinkle with Creole seasoning.
2. Grill the steak, covered, over medium heat or broil 4 inches from the heat source for 5-8 minutes on each side, or until the desired doneness is reached. For medium-rare, a thermometer should read 135°F; for medium, 140°F; and for medium-well, 145°F. Let the steak rest for 5 minutes.
3. In a large bowl, combine the chopped tomatoes, white beans, black beans, chopped green onions, minced cilantro, lemon zest, lemon juice, and salt. Gently stir in the cubed avocado.
4. Slice the steak and serve with the salad mixture.