Top Sirloin Steak with Bell Peppers and Avocado Salsa

Avocado Salsa

• 1 ripe avocado, diced
• 2 green onions, thinly sliced
• ½ cup (20 g) cilantro, finely chopped
• 2 tbsp (30 ml) lime juice
• 1 tbsp (15 ml) vegetable oil
• 1 tsp (5 ml) green Tabasco sauce
• ½ tsp ground coriander
• ¼ tsp ground cumin
• ¼ tsp sugar

Beef, Polenta and Bell Peppers

• 1 ½ lb (675 g) top sirloin steak, ¾ inch (2 cm) thick
• 1 tube (500 g) polenta, cut into rounds ½ inch (1 cm) thick (see note)
• 2 red bell peppers, seeded and cut into strips