California Steak Sandwiches with Cilantro Pesto

By lorik

An aged version of Monterey Jack, dry Jack can be grated and used much like Parmesan, making it an excellent hard cheese option for pesto.

Makes 4 servings
Total time: 40 minutes

Ingredients

• TOAST:
• 1/2 cup shelled pepitas
• PULSE:
• 1 bunch cilantro leaves
• 1/4 cup shredded dry Monterey Jack cheese or aged Manchego cheese
• 3 Tbsp. fresh lime juice
• 1 Tbsp. olive oil
• Salt and red pepper flakes
• COMBINE:
• 1 Tbsp. olive oil
• 1 Tbsp. minced fresh garlic
• 1 tsp. smoked paprika
• 1 tsp. black pepper
• 1/2 tsp. hickory-smoked salt (such as Spice Islands)
• 1 flat iron steak (12–16 oz.)
• GRILL:
• 2 slices red onion
• 1 Anaheim chile, seeded
• 4 slices Italian baguette or sourdough bread
• ASSEMBLE:
• 4 Campari tomatoes, sliced
• 1/2 avocado, diced
• 1/2 cup shredded dry Monterey Jack cheese or aged Manchego cheese

Details

Adapted from cuisineathome.com

Preparation

Step 1

Toast pepitas for the pesto in a small skillet over medium heat until browned, 5–7 minutes.

Pulse pepitas, cilantro, 1/4 cup cheese, lime juice, and 1 Tbsp. oil in a food processor until smooth; season with salt and pepper flakes.

Combine 1 Tbsp. oil, garlic, paprika, black pepper, and smoked salt for the rub. Coat steak on both sides with rub mixture.

Heat grill or grill pan to mediumhigh. Grill steak 3–4 minutes per side for medium-rare. Transfer steak to a plate, tent with foil, and let rest 5 minutes, then thinly slice against the grain.

Grill onion and chile until softened and lightly charred, 3–4 minutes per side. Separate onion rings and coarsely chop chile. Grill baguette until crisp and lightly toasted, 1–2 minutes per side.

Assemble sandwiches by spreading 2 Tbsp. pesto on one side of each baguette slice. Top each with onion slices, steak, chopped chile, tomatoes, avocado, and 2 Tbsp. shredded cheese.

Per serving: 642 cal; 47g total fat (18g sat); 119mg chol; 708mg sodium; 17g carb; 5g fiber; 39g protein
C116