Grilled Skirt Steak Sandwich W/Avocado & Blue Cheese Spread

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • CALIFORNIA AVOCADO BLUE CHEESE SPREAD:
  • In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce, and pepper.
  • Mash with a fork until mixture is thoroughly combined.
  • Taste and season lightly with salt (Note: careful here, blue cheese can be salty).
  • STEAK SANDWICHES:
  • About 30 minutes before cooking, remove skirt steaks from refrigerator.
  • Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
  • Preheat grill or sauté pan to very hot.
  • Pat skirt steaks dry.
  • Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper.
  • Grill or sauté steaks, 2 minutes per side for rare & allow steak to rest several minutes on a cutting board.
  • Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings.
  • Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
  • In a small bowl, combine olive oil, vinegar and thyme.
  • Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
  • Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread.
  • Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
  • Arrange the charred onion and tomato slices on the bottom halves of the baguettes.
  • Slice the steak thinly, at an angle across the grain, and place over the vegetables.
  • Drizzle steak with any leftover balsamic vinaigrette.
  • Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
  • *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Advertisement