Carne Asada Steak Sandwich with Avocado Salad

Carne Asada Steak Sandwich with Avocado Salad

10 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    10 m
  • Ready In

    7 h 15 m
Chef Tom McAliney, Brandt Beef
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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 (10)

Rate This Recipe
Jillian
30

Jillian

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

Susan1964

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

atkjme

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!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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