Sandwich and Wrap Recipes
Skirt Steak Guacamole Sandwich
Yield: 2 servings
Ingredients
Guacamole
- 1 ripe, medium avocado
- 2 teaspoons lemon juice
- 1 medium tomato, finely diced
- 1 small jalapeno chile, seeded and minced
- 1 tablespoon minced green onion
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Sandwiches
- 1 (10 to 12 ounce) skirt steak, trimmed of excess fat
- 1 clove garlic
- 1/4 teaspoon ground cumin
- Juice of 1 small lime
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 crusty rolls, split*
- 1 small red bell pepper, finely chopped
Instructions
Guacamole
- Peel, seed and dice the avocado. Place the avocado in a serving bowl and mash with the lemon juice until pulpy. Add the tomato, chile, green onion, salt and pepper.
Sandwiches
- With a sharp knife, make shallow diagonal slashes in one direction on the steak, then across in the other direction to score the surface. Smash the garlic clove with the flat of a knife. Rub the smashed garlic over the surface of the meat. Rub the ground cumin on both sides of the meat, followed by the lime juice, salt and pepper.
- Place the meat on a broiler pan 4 inches from heat and broil 3 minutes per side. Remove from broiler and let stand 1 minute. Cut the meat into thin strips crosswise and arrange half on the bottom half of each roll. Top with half of the diced red pepper and close the roll.
- Serve the guacamole on the side.
Notes
* If desired, toast the rolls in 350 degrees F oven for 5 minutes before assembling.