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Follow these cooking methods/directions: 1. Pickled Onions: Combine vinegar, sugar, salt, garlic and hot pepper flakes in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Pour over onions in a heatproof bowl and let stand for at least 15 minutes. (Pickled onions can be made ahead and stored in a jar with a tight-fitting lid in the refrigerator for up to 2 weeks.) 2. Sweet Pea and Avocado Guacamole: Combine avocado, peas, jalapeño, garlic, green onion, cilantro, salt, lime juice and oil in a medium bowl; mash with potato masher or fork until chunky but cohesive. Set aside. 3. Toast: Pat steak dry with paper towel and season all over with salt and pepper to your taste. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C), or pan-fry in an oiled skillet using medium-high heat, for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and let rest for 5 minutes. 4. Toast the bread in toaster until well browned. Place toast on a serving platter, drizzle with about 2 tbsp (30 mL) oil and rub the toast with the cut sides of the garlic clove. 5. Cut steak across the grain into thin slices. Spread a generous amount of Sweet Pea and Avocado Guacamole on each slice of toast; top with radishes, steak, Pickled Onions, cucumbers and dill. Garnish with an extra drizzle of olive oil and a heathy pinch of salt, pepper and black sesame seeds. Serve any extra Sweet Pea and Avocado Guacamole on the side or reserve for another use.