Ingredients:

1 boneless beef top sirloin steak, cut 1-inch thick (about ½ pound)

6 teaspoons olive oil, divided

½ teaspoon salt, divided

¾ teaspoon pepper, divided

1 large navel orange

1 large ripe, fresh California avocado

2 loaves naan bread (about 3 ounces each)

4 cups mixed salad greens

 

Directions:

Rub both sides of beef steak with 1 teaspoon olive oil; sprinkle with ¼ teaspoon salt and ½ teaspoon pepper. Cut bottom and top off orange. Remove remaining skin from orange; cut into segments; reserve. Cut avocado in half; remove seed, 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 grill 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 last 2 to 3 minutes of grilling, place avocado, cut side down, and naan bread on grill; turn bread once. 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; place on top of salad. Cut naan into wedges; arrange around salad.

 

Total preparation & cooking time: 30 minutes

Makes 2 servings