Avocado Toast with Steak, Pickled Onions and Black Sesame

Ever-popular avocado toast makes a nice lunch or a light dinner when topped with the protein boost of sliced beef steak. This recipe is a great way to use leftover steak or roast beef as well. It has been adapted from the original by Chef Vitiello to make at home.
Yield 4 Servings Prep. Time 25 min Cooking Time 10 min Total Time ??? min


Here are the following ingredients:

Quick Pickled Onions

  • ½ cup (125 mL) rice vinegar
  • 1½ tsp (7 mL) granulated sugar
  • 1 tsp (5 mL) kosher salt
  • Half clove garlic
  • Pinch hot pepper flakes
  • Half red onion, sliced into 1/2-inch (1 cm) moons

Sweet Pea and Avocado Guacamole

  • 1 ripe avocado
  • 1 cup (250 mL) blanched sweet peas (fresh or frozen)
  • 1 jalapeño pepper, minced
  • 1 clove garlic, finely grated
  • 1 green onion, thinly sliced
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 2 tsp (10 mL) kosher salt
  • 2 tbsp (30 mL) freshly squeezed lime juice
  • 1 tbsp (15 mL) olive oil


  • ½ lb (250 g) Beef Strip Loin Grilling Steak or Flank Steak, about ½ inch (1 cm) thick, trimmed
  • Kosher salt and fresh ground pepper
  • Olive oil
  • 4 slices crusty sourdough bread, cut ½ inch (1 cm) thick
  • 1 clove garlic, halved
  • 2 radishes, thinly sliced
  • 2 sprigs fresh dill, picked from stems
  • Persian or mini English cucumber, thinly sliced
  • Black sesame seeds

Shopping List

Here are the following shopping items to buy:


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.