Yield: 4 servings. 1 ripe Mexican Hass Avocado 1 Tbsp. lime juice 1/2 tsp. salt, divided pinch of ground red pepper 1/2 tsp. ground cumin 1/2 tsp. chili powder 1 lb. flank steak 1 (12”-14”) loaf Italian bread 1 cup torn salad greens 1 ripe large tomato, thinly sliced Preheat broiler. Cut avocado lengthwise around the pit; twist halves to separate; strike pit with knife bladeand pull to remove. Scoop out pulp with a spoon; place in a small bowl. Mash avocado with a fork; stir in lime juice, ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.