1½ lbs. Raley’s Beef tri tip, sirloin or London broil California Raised, USDA Choice
1 firm but ripe avocado, pitted and quartered
2 tbsp. McCormick Perfect Pinch Mexican Seasoning
1 tsp. garlic salt
2 ears corn (we like the new Amaize corn), husked
3 tbsp. Mezzetta Roasted Pepper and Chipotle Sandwich Spread (find it near the pickles)
1 tbsp. lime juice
Grilled avocado adds great flavor to this summery steak recipe!
Prep: 15 minutes, Cook: 20 minutes, Serves: 4 to 6
1. Sprinkle beef and avocado with seasonings. Grill beef over medium heat for 5 to 10 minutes on each side (depending on thickness) or until it’s cooked to your liking. Remove and cover lightly with foil; let stand for 10 minutes.
2. Lightly oil a section of the grill and cook avocado for about 1 minute on each side or until nicely charred. Grill corn for 5 minutes, turning frequently.
3. Cut corn kernels off cob and place in a medium bowl; stir in roasted pepper spread and lime juice. Scoop avocado from skin and dice; lightly stir into corn mixture. Slice beef and drizzle with accumulated juices; top with corn mixture.