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Bob Staller
Morro Creek Ranch
Morro Bay, California
Worked for over 55 years in reclamation agriculture, making unproductive land flourish and thrive all the way from the Middle East to Morro Bay. Bought the 348-acre Morro Creek Ranch in 1978. Sees the tremendous potential of the avocado and loves ideas that allow...
GRILLED SKIRT STEAK SANDWICH WITH CALIFORNIA AVOCADO AND BLUE CHEESE
Categories
- Sandwiches, Burgers & Wraps
-
Preparation
15 min
-
Cook Time
15 min
-
Total Time
30 min
Author: Chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission, Copyright © 2009, Mary Sue Milliken and Susan Feniger
Recipe Provided By the California Avocado Commission
Ingredients
-
2.000
2
(8 to 10 oz.) skirt steaks
-
1.000
1
medium, sweet yellow onion, cut in 1/4-inch slices
-
2.000
2
small tomatoes, cut in 1/4-inch slices
-
2.000
2
Tbsp.
canola oil
-
0.000
Salt and freshly ground black pepper, to taste
-
2.000
2
Tbsp.
extra virgin olive oil
-
2.000
2
Tbsp.
balsamic vinegar
-
2.000
2
tsp.
chopped fresh thyme leaves
-
4.000
4
(6-inch) pieces of baguette, sliced in half lengthwise and lightly toasted
-
0.000
California Avocado Blue Cheese Spread (see make-ahead recipe)
-
0.500
½
ripe Fresh California avocado, thinly sliced, for garnish
-
4.000
4
fresh thyme sprigs, for garnish
-
0.000
Cracked black pepper, for garnish
Instructions
- About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
- Preheat grill or sauté pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or sauté steaks, 2 minutes per side for rare. Allow steak to rest several minutes on a cutting board.
- Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings. Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
- In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
- Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread. Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
- Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette.
- Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
Per Serving: 566 calories; 26 grams fat (4.8 sat, 14 mono, 3.3 poly); 88 mg cholesterol; 586 mg sodium; 6.3 grams fiber
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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