Grilled Steak Salad With Tomatoes & Avocado

• 1 beef top sirloin steak (1-1/4 inches thick and 1-1/2 pounds)
• 1 tablespoon olive oil
• 3 teaspoons Creole seasoning
• 2 large tomatoes, chopped
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 3 green onions, chopped
• 1/4 cup minced fresh cilantro
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1 medium ripe avocado, peeled and cubed (1/2 inch)

1. Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand 5 minutes.
2. In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.

beef, olive oil, creole seasoning, tomatoes, cannellini beans, black beans, green onions, fresh cilantro, lemon zest, lemon juice, salt, avocado

Taken from www.tasteofhome.com/recipes/grilled-steak-salad-with-tomatoes-avocado/ (may not work)