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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Avocado takes the place of mayonnaise in this delicious sandwich, making it healthier. For just my husband and myself I made this using two large Italian sandwich rolls but I'm posting the recipe the way I found it in our neighborhood Pioneer Press newspaper. The cilantro was added by me. Ingredients:
1 ripe avocado, peeled and pitted |
1 tablespoon lime juice |
1/2 teaspoon salt, divided |
1 pinch ground red pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1 lb flank steak |
14 inches italian bread |
1 1/2 cups torn salad greens |
1 large ripe tomato, thinly sliced |
chopped cilantro (optional) |
Directions:
1. Mash the avocado with a fork; stir in lime juice, 1/4 teaspoon of the salt and red pepper. Set aside.
2. Combine cumin, chili powder and remaining salt. Rub seasoning mix over both sides of steak. Grill or broil until done as desired, about 5 minutes on each side for medium.
3. Remove meat to a cutting board and let rest for 5 minutes; cut diagonally in thin slices.
4. Cut bread horizontally almost through. Spread avocado on top half; layer greens, beef and tomato on bottom then sprinkle with chopped cilantro (if desired). Close the sandwich and cut crosswise into 4 pieces.
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