If you want to make a meal out of your avocado toast -- or simply make it a little more carnivore-friendly -- add lean, grilled steak for a flavorful, iron- and protein-packed topping. Ingredients like garlic, green onion, cilantro and jalapeno peppers boost the flavor profile, while adding to the dish's vitamin and minerals. Your mouth won't know what hit it.

Ingredients
8 ounces flank steak
2 teaspoons olive oil
Black pepper and kosher salt, to taste
1 large, ripe avocado
1 green onion, thinly sliced
1/2 fresh jalapeno, minced
1 teaspoon lemon juice
Handful of fresh cilantro leaves
2 large slices thick-cut sourdough toast
2 teaspoons olive oil
1 clove garlic

Directions
Let the flank steak reach room temperature while heating your pan on medium heat. Rub the steak with two tablespoons of olive oil, salt and pepper, and place in your pan. Cook four minutes until the first side is browned. Then, flip and cook the other side for four minutes. Transfer the steak to a cutting board to rest for 10 minutes while you assemble the avocado mixture.

Chop the jalapenos and green onions, and mash with the avocado, salt and pepper in a small bowl. Drizzle the sourdough bread with olive oil, and rub with a raw clove of garlic. Toast until golden brown. Slice the steak against the grain. Top toasted sourdough bread with avocado mixture, chopped cilantro and the sliced steak.

Image and recipe via heathercristo.com

This hearty breakfast avocado toast recipe is a fresh take on plain ol' bacon and eggs. It boasts a mix of carbohydrates, fats and protein that will keep you satiated until your next meal. Arugula gives it a peppery bite while adding vitamins, B, C and folate.

Ingredients
1/2 small avocado, mashed
1 slice whole-wheat bread, toasted
Pinch of ground pepper
1/2 cup arugula 1 slice bacon
1/2 teaspoon extra-virgin olive oil
1 large egg

Directions
Spread the avocado on toast, and season with pepper. Top with arugula. Cook bacon in a small nonstick skillet over medium heat until crisp, two to four minutes. Drain on a paper towel-lined plate. Heat oil in the pan over medium heat, and add the cracked egg. Reduce heat to medium-low, and cook five to seven minutes for a soft-set yolk. Top the toast with the egg and crumbled bacon.

Image and recipe via eatingwell.com

Whether you're looking to beef up a boring salad or put a twist on avocado toast, this recipe has you covered. You can feel good about loading up on nutrient-dense greens, as well as the almonds, which add more than 20 percent of your daily supply of essential vitamins and minerals. A sprinkle of feta cheese ties the whole thing together with a salty bite.

Ingredients
4 slices whole-grain or whole wheat bread
2 tablespoons sliced skin-on almonds
1 tablespoon white wine vinegar
Juice and zest of 1/2 orange plus other half reserved
1 tablespoon extra-virgin olive oil
Kosher salt
1 large avocado, halved, pitted, scooped and quartered
5 ounces baby arugula (about 8 cups)
1/3 cup crumbled feta cheese
5 radishes, very thinly sliced

Directions
Preheat the oven to 350 degrees F. Place the bread and almonds on a baking sheet, and bake until the bread is toasted and crunchy and the almonds are golden, approximately 10 minutes. Set aside to cool.

Combine the vinegar, orange juice, zest, olive oil, salt and pepper in a jar. Shake until emulsified.

Put an avocado quarter on each slice of toast, and mash the avocado with a fork to cover the surface of the bread. Quarter each piece of toast, and arrange the pieces on four plates with the points facing out to make a square.

Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl. Season to taste. Top each avocado toast square with a mound of salad. Quarter the remaining orange half, and garnish each salad with a piece.

Image and recipe via foodnetwork.com

Trade your standard condiments for ones that pack more exotic flavors. Tahini, a Middle Eastern condiment made of sesame seeds, lends creamy texture and a nutty flavor as well as protein, calcium, manganese and omega-3 and 6 fatty acids. Homemade pesto brightens up the dish with an herbaceous punch.

Ingredients
Avocado Toast 2 Slices Bread of Choice
1 Avocado
Tahini
Black Pepper
Red Pepper Flakes
Pesto
1 cup herbs, packed - half parsley, half cilantro (or any herbs of your choice)
1/3 cup extra virgin olive oil
Juice from 1/2 a Lime
1/4 Tsp Pepper
Salt, to taste

Directions
Start by preparing the pesto. Combine all pesto ingredients in a food processor, and blend until smooth. The sauce should be thin enough to drizzle. Taste, and adjust seasoning accordingly. Toast bread until both sides are golden brown. Cut avocado in half, and remove the pit. Cut thin slices into each half, and scoop out with a spoon, ensuring the slices remain intact. Layer the sliced avocado onto the toasted bread, then, drizzle with pesto and tahini sauce. Sprinkle black and/or crushed pepper on top for a little more kick.

Image and recipe via wellandfull.com

Classic Italian flavors plus creamy avocado equal a winning combination. Tomatoes are a good source of fiber, potassium and vitamins C and lycopene. Basil, like most green herbs, is full of vitamins and minerals as well as anti-inflammatory and antibacterial properties. And unlike a greasy slice of pizza, you can enjoy this dish sans guilt.

Ingredients
2 ripe avocados
2 teaspoons fresh lemon juice
Sea salt and black pepper, to taste
4 slices bread, toasted
4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread
1 cup grape tomatoes, halved
1/4 cup basil leaves, roughly chopped
Balsamic Glaze (store bought), for drizzling

Directions
Combine the avocado, lemon juice, salt, pepper in a bowl and mash until combined into a chunky consistency. Spread avocado mixture onto toasted bread and top with mozzarella, tomato and basil. Drizzle balsamic glaze on top and sprinkle with salt and pepper.

Image and recipe via twopeasintheirpod.com