YIELD: 8 SERVINGS

Avocado Gorgonzola Spread:
4 large fresh California Avocados, peeled, pitted (24 oz.)
12 oz. Gorgonzola cheese
1½ oz. fresh lime juice
1½ oz. fresh lemon juice
1 Tbsp. Sriracha sauce
½ oz. fresh cilantro, chopped
½ oz. minced garlic Salt and pepper to taste

Caramelized Onions:
1½ oz. olive oil
1 lb.10 oz. Vidalia onions, sliced ¼" thick
Salt and pepper to taste

8 4 oz. Filet Mignon Steaks
1 Tbsp. canola oil
Salt and pepper to taste
4 8 oz. Beefsteak tomatoes
8 Ciabatta rolls, toasted
1 large fresh California Avocado, peeled, pitted, thinly sliced

1. For the spread: Coarsely mash the avocado. Mash in remaining ingredients. Cover with plastic wrap pressed into direct contact with the surface of the spread to minimize browning and store refrigerated until needed.

2. For the caramelized onions: Heat the olive oil in a sauté pan over low heat. Add onions and cook until translucent and soft, about 20 minutes. Season with salt and pepper.

3. To assemble: Brush steaks with oil, season with salt and pepper. Heat a grill to medium high heat. Grill the steaks to desired doneness. Let rest 5 minutes. Slice thinly.

4. Starting on the bottom half of the Ciabatta roll, arrange one thinly sliced steak, then 4 oz. of sliced tomato, about 2 oz. of the caramelized onions, then 1 oz. of the avocado slices. Spread 5 oz. of the Avocado Gorgonzola Spread on the top half of the roll. Serve open faced.

Recipe: Amedeo Citro, Executive Chef, Eurest Dining. Photo: California Avocado Commission