Description
If avocado toast ever felt a little too light, this version fixes that. Creamy smashed avocado meets juicy steak on crisp toast, finished with a quick garlic-butter drizzle. It’s perfect for brunch, lunch, or an easy dinner when you want something filling without a lot of work.
Ingredients
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2 slices hearty bread (sourdough or whole-grain)
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1 ripe avocado
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½ lb steak (sirloin, flank, or ribeye)
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1 cup arugula (or baby spinach)
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Salt and black pepper, to taste
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Optional: lemon or lime juice
Garlic Butter
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1 tbsp butter (or olive oil)
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1 garlic clove, minced
Instructions
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Cook the steak:
Season steak with salt and pepper. Cook in a hot skillet with a little oil, about 4–5 minutes per side for medium-rare. Rest 5 minutes, then slice thinly against the grain. -
Make garlic butter:
Melt butter over low heat. Add garlic and cook 1–2 minutes until fragrant (do not brown). Set aside. -
Toast the bread:
Toast until golden and crisp. -
Mash the avocado:
Mash avocado with salt, pepper, and a squeeze of lemon or lime if using. -
Assemble:
Spread avocado on toast. Top with arugula, sliced steak, and drizzle with garlic butter. Serve immediately.
Notes
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Use sturdy bread: Thick slices prevent soggy toast.
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Cool the toast slightly: Hot toast can steam the avocado.
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Customize it: Add a fried egg, chili flakes, or a drizzle of sriracha mayo for heat.
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Leftover steak works great: Gently reheat in the garlic butter for 30–60 seconds.