Thursday, July 9, 2009

Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese


It's July, Summertime, time to fire up the grill. With avocado season in full swing, The California Avocado Commission has a great, easy recipe that's sure to hit the spot for you during these lazy hazy crazy days of Summer! May I suggest you substitute fresh Mexican bolillos or torta rolls in place of the baguette?

Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese

-Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
-Prep Time: 15 minutes
-Cooking Time: 15 minutes
-Total Time: 30 minutes
-Serves 4
Image Copyright California Avocado Commission

Ingredients:

  • 2 (8 to 10 oz.) skirt steaks
  • 1 medium, sweet yellow onion, cut in 1/4-inch slices
  • 2 small tomatoes, cut in 1/4-inch slices
  • 2 Tbsp canola oil
  • Salt and freshly ground black pepper, to taste
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 2 tsp chopped fresh thyme leaves
  • 4 (6-inch) pieces of baguette, sliced in half lengthwise and lightly toasted
  • California Avocado Blue Cheese Spread (see make-ahead recipe below)
  • 1/2 ripe Fresh California avocado, thinly sliced, for garnish
  • 4 fresh thyme sprigs, for garnish
  • Cracked black pepper, for garnish

Instructions

1. 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.
2. 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.
3. 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.
4. In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
5. 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.
6. 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.
7. Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.

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

California Avocado Blue Cheese Spread

Ingredients:

Ingredients
  • 2 ripe Fresh California Avocados, halved, seeded and peeled
  • 4 oz Roquefort or similar blue cheese, room temperature
  • 2 Tbsp freshly squeezed lemon juice
  • 4 dashes hot sauce
  • 1 tsp freshly ground black pepper
  • Salt, to taste

Instructions

*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.

1. Use with the Grilled Skirt Steak Sandwich recipe below, or on crackers, crusty bread, or other sandwiches.

2. In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce and pepper. Mash with a fork until mixture is thoroughly combined. Taste and season lightly with salt, as the blue cheese can be salty.

Per Serving: 222 calories; 19 grams fat (6.5 sat, 9.3 mono, 1.4 poly); 21 mg cholesterol; 529 mg sodium; 2.5 grams fiber

Buen provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)

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