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.

Avocado Toast with Steak, Pickled Onions and Black Sesame

Ingredients

Directions

Cuts Used in This Recipe

Strip Loin Grilling Steak

Flank Steak