Carne Asada Steak Sandwich with Avocado Salad
Ingredients
- 2
tablespoons cayenne pepper
- 6
tablespoons paprika
- 3
tablespoons ground black pepper
- 1
tablespoon ground cumin
- 3
tablespoons onion powder
- 3
tablespoons garlic powder
- 1
tablespoon ground allspice
- 1
tablespoon ground dried thyme
- 1/4
cup olive oil
- 4
pounds flat iron steaks
-
- 3
avocados - peeled, pitted, and cubed
- 1/4
cup chopped green onions
- 1
large red bell pepper, diced
- 1
red onion, diced
- 1/4
cup chopped cilantro
- 2
tomatoes, seeded and chopped
- 1/4
cup fresh lime juice
- 2
tablespoons olive oil
- sea
salt and ground black pepper to taste
- 2 (1
pound) French baguettes
- 1/2
pound thinly sliced Cheddar cheese
Directions
- Stir together cayenne pepper, paprika, black
pepper, cumin, onion powder, garlic powder, allspice, thyme, and 1/4 cup olive
oil in a large bowl until evenly mixed. Smear the flat iron steaks with this
paste, then wrap with plastic wrap, or place into a resealable plastic bag.
Marinate in refrigerator for 6 hours.
- Prepare avocado salad by gently mixing cubed
avocado, green onion, red bell pepper, red onion, cilantro, and tomatoes.
Drizzle with lime juice and olive oil; season to taste with salt and pepper.
Cover and refrigerate until ready to use.
- Preheat an outdoor grill for medium-high heat
and lightly oil grate.
- Grill flat iron steaks until cooked to desired
degree of doneness, or to an internal temperature of 135 degrees F (57 degrees
C) for medium-rare, about 4 minutes per side. Remove from grill and allow to
rest for 5 to 10 minutes. While the steaks are resting, cut each baguette into
three pieces, then halve the pieces horizontally. Toast bread, cut-side down on
grill until golden brown. Turn baguettes over, and place sliced cheese on the
cut sides; allow cheese to melt.
- To assemble sandwiches, thinly slice the flat
iron steaks across the grain, and pile onto baguettes. Top with avocado salad
before serving.