Grilled Avocado Stuffed with Rice & Grilled Steak Teriyaki

Pat the steak dry with a paper towel and lay in a dish. Drizzle on ¼ cup Kikkoman® Teriyaki Takumi, Original, making sure the sauce is evenly covering the steak. Allow to marinate 30 minutes at room temperature.

Heat your grill to high. Lay the steak down, as well as the avocado halves, flesh side down. Cook for about 5 minutes, with visible char marks showing. Flip the steak over and cook for about 3 more minutes, or until your desired doneness is reached.

Rotate the avocados 90 degrees to create a cross hatch pattern with the grill marks. Remove the steak and avocados from the heat and allow to rest for 10 minutes. Once rested, cut the steak into small ½-inch cubes.

In the empty pit of each avocado, spoon in a heaping spoonful of cooked rice. Top the rice with the extra Kikkoman® Teriyaki Takumi, Original.

Add on a couple spoonfuls of the cubed steak. Garnish with a sprinkling of diced cucumbers and scallions. Serve and enjoy!