Carne Asada Steak Sandwich with Avocado Salad9 Reviews
- Prep: 1 hr
- Cook: 10 min
- Ready In: 7 hr 15 min
“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.” - by Chef Tom McAliney, Brandt Beef
Original recipe yields 6 servings
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- 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.
- To assemble sandwiches, thinly slice the flat iron steaks across the grain, and pile onto baguettes. Top with avocado salad before serving.
Amount Per Serving (6 total)
- 1532 cal
- 80.3 g
- 114.9 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 ..." See moredown 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!"
"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 cook..." See moreing it. I think the flavor will still be there. We ate this wrapped in tortillas."
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