GRILLED STEAK AND VEGGIE SALAD

1 (1 1/4 to 1 1/2 lb) beef top sirloin steak

1 tbsp olive oil
3 tsp Creole seasoning
2 large tomatoes, chopped
1 can cannellini beans, rinsed and drained
1 can black beans, rinsed and drained
3 green onions, chopped
1/4 cup minced fresh cilantro
2 tsp grated lemon peel
2 tbsp lemon juice
1/4 tsp salt
1 medium-size ripe avocado, peeled and cut into small cubes

Rub both sides of the steak with the oil; sprinkle with the Creole seasoning. Grill, covered, over medium heat or broil 4-inches from the heat for 5 to 8 minutes per side or until meat reaches the level of done that you desire. Remove from heat and let stand for 5 minutes.

Meanwhile, in a large bowl combine the tomatoes, beans, onions, cilantro, lemon peel, lemon juice and salt; gently fold in the avocado.

Cut steak into thin slices and serve with the veggie mixture.

Note: File Photo