I needed something quick to put together that was tasty and filling while we had company in town. I stumbled across this recipe and thought it would be perfect. The spice of the cream with the avocado and steak on toasty bread was heavenly. A recipe to keep in the arsenal for sure.
- 3 tablespoons olive oil
- 1 1/2 pounds hanger or skirt steak
- Kosher salt and freshly ground black pepper
- 8 (1/2-inch-thick) slices rustic bread
- 2 ripe avocados
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons juice and 1/2 teaspoon finely grated zest from 2 limes
- 2 scallions, finely chopped
- 2 medium cloves garlic, minced
- 1/4 cup sour cream
- 2 tbsp hot sauce
Heat grill according to manufacturer’s instructions. Pat steak dry with paper towels and season with salt and pepper. Cook, turning frequently until well-charred and an instant read thermometer inserted into the thickest part of each steak registers 125°F for medium rare or 130°F for medium, about 8 minutes total. Transfer to a cutting board, tent with foil, and allow to rest for 5 minutes.
Brush one side of each bread slice with remaining 2 tablespoons oil and grill over medium heat, 2 slices at a time, oiled side down, until golden and toasted, about 2 minutes. Transfer to cooling rack
Remove and discard avocado pits, then scoop flesh out into large bowl. Coarsely mash with fork. Stir in cilantro, lime juice, lime zest, scallions, and garlic. Season to taste with salt and pepper. In small bowl, stir together sour and and hot sauce.
Cut steak into 1/2-inch-thick slices. Spread 4 bread slices with avocado spread, then top with sliced steak. Spread remaining 4 bread slices with crema and press down on sandwich. Cut sandwiches in half and serve immediately,