Steak Sandwiches with Tomato-Avocado Salsa

Steak Sandwiches with Tomato-Avocado Salsa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    strip loin ortop sirloin steaks (about 8 oz. each)

  • 1

    cup cherry tomatoes, preferably a mix of red and yellow

  • ¼

    cup finely chopped red onion

  • ½

    tsp dried red chili flakes

  • 1

    large garlic clove, minced

  • ½

    tsp ground cumin

  • salt and black peppe

  • Worcestershire or hot pepper sauce (optional)

  • 2

    tbsp butter, at room temperature

  • 4-8

    thick slices Italian-style white bread

  • 1

    ripe, firm avocado

  • 2

    tsp lime juice

Directions

REMOVE steaks from refrigerator and let warm to room temperature. Meanwhile, for salsa, quarter tomatoes and place in a bowl. Sprinkle with onion, chili flakes, garlic, cumin and Vi tsp salt. Stir and set aside. Oil Lgrill and preheat barbecue to medium-high. Season both sides of steak with a sprinkle of salt and pepper, and Worcestershire, if using; rub in. Barbecue until meat gives slight resistance when pressed, about 4 min per side for l-in.-thick steaks if you like them medium-rare. (Steaks can also be broiled in the oven.) Remove to a cutting board and let rest 5 min before slicing. Meanwhile, butter both sides of bread, using 4 slices for open-face sandwiches or 8 if you want top slices. Place bread on grill. Barbecue until lightly toasted and grill marks form, 2 to 3 min per side. CUT avocado in half and remove pit. Peel avocado or scoop pulp from skin. Cut into large cubes. Place on tomatoes, then drizzle with lime juice. Stir gently to mix. Taste and add more salt or lime juice, if you like. SLICE steaks crosswise in the thickness you like for a sandwich. Divide equally among 4 slices of bread. Spoon salsa over top (and top each with another slice of bread, if desired).


Nutrition

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