I feel like this is man food. But since I eat the same amount (or more) as most men, this obviously appealed to me. In fact, it appealed to me quite a lot. Like I could barely bring myself to finish taking pictures because I was drooling.

I finally kinda said to myself “oh, I’m sure that is good enough!” and then tossed my camera aside and rather ferociously bit into it with full force canines bared. TMI?

It’s good- really, really good guys. Pete was into it. Sometimes I just give him a bowl of soup, and he is like “where is the rest of dinner?” The other night I gave him a big bowl of Spicy Corn and Green Chili Soup (recipe coming!!) and this heaping man toast, and his eyes lit up like 4th of July.

It was a winning combo for sure.

Are you having a superbowl party? Wouldn’t a platter of these be amazing? I would eat 5 if I were invited over. Pete would eat the rest.

To make these for yourself, this is what you do:

Bring the flank steak up to room temperature while heating a pan over medium high heat. Rub the steak with 2 teaspoons of olive oil and sprinkle generously on both sides with salt and black pepper. Cook in the pan on one side until seared and browned, about 4 minutes.

Flip the steak and cook another 4 minutes on the other side. Transfer the steak to a cutting board and let rest 10 minutes.

While the steak is resting, combine the avocado, green onion and jalapeno on a cutting board. Sprinkle with kosher salt and drizzle the lemon juice over the top. Smash it all with a fork until you have a pulp and everything is well combined. Season to taste with kosher salt.

Toast the thick slabs of sourdough bread until golden and crispy. Drizzle each piece of toast with a teaspoon of olive oil, and rub the top of the toast thoroughly with the raw clove of garlic.

Split the smashed avocado between the two toasts and top them with some of the fresh cilantro.

Thinly slice the steak against the grain and pile on top of each toast. Slice each toast in half and serve immediately.