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Carne Asada Steak Sandwich with Avocado Salad

Carne Asada Steak Sandwich with Avocado Salad

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Chef Tom McAliney, Brandt Beef

My carne asada steak sandwich with avocado salad recipe is perfect for tailgating. About ninety percent of this recipe can be prepared in advance - meaning that when game day rolls around, all you'll have to do is fire up the grill, cook the steaks, and melt the cheese on the bread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1532 kcal
  • 77%
  • Fat:
  • 80.3 g
  • 124%
  • Carbs:
  • 114.9g
  • 37%
  • Protein:
  • 95.3 g
  • 191%
  • Cholesterol:
  • 246 mg
  • 82%
  • Sodium:
  • 1489 mg
  • 60%

Based on a 2,000 calorie diet

Directions

  1. Stir together cayenne pepper, paprika, black pepper, cumin, onion powder, garlic powder, allspice, thyme, and 1/4 cup olive oil in a large bowl until evenly mixed. Smear the flat iron steaks with this paste, then wrap with plastic wrap, or place into a resealable plastic bag. Marinate in refrigerator for 6 hours.
  2. Prepare avocado salad by gently mixing cubed avocado, green onion, red bell pepper, red onion, cilantro, and tomatoes. Drizzle with lime juice and olive oil; season to taste with salt and pepper. Cover and refrigerate until ready to use.
  3. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  4. Grill flat iron steaks until cooked to desired degree of doneness, or to an internal temperature of 135 degrees F (57 degrees C) for medium-rare, about 4 minutes per side. Remove from grill and allow to rest for 5 to 10 minutes. While the steaks are resting, cut each baguette into three pieces, then halve the pieces horizontally. Toast bread, cut-side down on grill until golden brown. Turn baguettes over, and place sliced cheese on the cut sides; allow cheese to melt.
  5. To assemble sandwiches, thinly slice the flat iron steaks across the grain, and pile onto baguettes. Top with avocado salad before serving.
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Reviews

Jillian
30
7/11/2011

Absolutely fabulous! Who would have thought a steak sandwich could taste so good? I cut the recipe down to 2 servings for about 1 & 1/4 lb. steak. For the marinade I basically cut all the seasonings down to 1 tsp. each and used smoked paprika vs. regular paprika and used minced garlic vs. garlic powder and added a little more olive oil. For the avocado salad I grilled some thick red onion slices along with a red pepper before combining it with the other ingredients to give it a smoky flavor. Definitely toast your roll first before piling everything on and dig in because you're in for a real treat!

Susan1964
13
5/7/2009

Wow! That is some spicy stuff! First time I've ever made something with too much spice for my husband! If I do this again, I'm going to rinse some of the excess spice/paste off the meat before cooking it. I think the flavor will still be there. We ate this wrapped in tortillas.

atkjme
9
7/22/2009

This was so good, the avocado salad cools down the spicy meat. I marinated the meat overnight. We sliced thinly after grilling and used for fajitas. Will definitely make this again!