Step 3
Meanwhile, to make the salsa and serve: In a small bowl, stir the lemon juice, vinegar, garlic, chilli flakes, 1 1/2 teaspoons fine sea salt, and 1/2 teaspoon pepper. Whisk in the remaining 1/2 cup oil to blend, then stir in the coriander and spring onion. Fold in the avocado.
Step 4
Grill the bread for about 2 minutes per side, or until warm, golden, and crisp on the outside. Place the toasts and capsicum strips alongside the steaks on the plates. Spoon the avocado salsa atop the toasts and over the steaks and capsicums and serve.
RECIPE NOTES
Make-Ahead: The capsicums and salsa can be prepared up to 3 hours ahead, covered separately and kept at room temperature. Stir the avocado into the salsa just before serving.
Step 3
Meanwhile, to make the salsa and serve: In a small bowl, stir the lemon juice, vinegar, garlic, chilli flakes, 1 1/2 teaspoons fine sea salt, and 1/2 teaspoon pepper. Whisk in the remaining 1/2 cup oil to blend, then stir in the coriander and spring onion. Fold in the avocado.
Step 4
Grill the bread for about 2 minutes per side, or until warm, golden, and crisp on the outside. Place the toasts and capsicum strips alongside the steaks on the plates. Spoon the avocado salsa atop the toasts and over the steaks and capsicums and serve.
RECIPE NOTES
Make-Ahead: The capsicums and salsa can be prepared up to 3 hours ahead, covered separately and kept at room temperature. Stir the avocado into the salsa just before serving.
