From: Chef Janine Falvo, Carneros Bistro & Wine Bar, Sonoma, CA. Yield: 6 servings. 1-2 lb. Wagyu flank steak 1 lb. loaf sourdough bread, sliced as needed avocado-heirloom tomato salsa (recipe follows) as needed, pickled onions (recipe follows) as needed, jalapeno mayonnaise (recipe follows) Avocado-Heirloom Tomato Salsa (yields 4½ cups): 3 large fresh California avocados,* small dice 3 heirloom tomatoes, small dice ½ oz. cilantro, minced 1 Tbsp. olive oil 1 oz. lime juice ...

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