1. Toast bread. Drizzle each slice with a bit of olive oil. Rub each with the cut side of garlic.

2. Top each toast with ¼ cup guacamole or some mashed avocado, slices of beef, Pickled Onion and garnishes (if using). Season with salt and pepper to taste. Serves 4 (30 g protein per serving).

Pickled Onion: Combine ½ cup vinegar, 1½ tsp sugar, 1 tsp salt, ½ clove garlic and pinch hot pepper flakes in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Remove from heat; add slices of onion (from half an onion) and let stand for at least 15 minutes. (Can be stored covered in the fridge for up to 2 weeks.)