Grilled Skirt Steak Sandwich W/avocado & Blue Cheese Spread

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 skirt steaks (8 - 10 oz each)
• 1 medium yellow sweet onion, cut in 1/4-inch slices
• 2 small tomatoes, cut in 1/4-inch slices
• 2 tablespoons canola oil
• salt
• fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 teaspoons chopped fresh thyme leave
• 4 pieces baguette, sliced in half lengthwise and lightly toasted (6-inch)
• 1/2 ripe fresh california avocado, thinly sliced for garnish
• 4 fresh thyme sprigs (to garnish)
• cracked black pepper
• 2 large ripe fresh avocados
• 4 ounces roquefort cheese, at room temp (or similar blue cheese)
• 2 tablespoons fresh lemon juice
• 4 dashes hot sauce
• 1 teaspoon fresh ground black pepper
• salt

Recipe

• 1 california avocado blue cheese spread:.
• 2 in a large bowl, combine avocados with blue cheese, lemon juice, hot sauce, and pepper.
• 3 mash with a fork until mixture is thoroughly combined.
• 4 taste and season lightly with salt (note: careful here, blue cheese can be salty).
• 5 steak sandwiches:.
• 6 about 30 minutes before cooking, remove skirt steaks from refrigerator.
• 7 trim any outer pieces of fat or silver skin, but marbling within beef should remain.
• 8 preheat grill or sauté pan to very hot.
• 9 pat skirt steaks dry.
• 10 brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper.
• 11 grill or sauté steaks, 2 minutes per side for rare & allow steak to rest several minutes on a cutting board.
• 12 meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings.
• 13 grill or sauté the tomato slices briefly, until lightly charred and warmed through.
• 14 in a small bowl, combine olive oil, vinegar and thyme.
• 15 add grilled onion and tomato slices to vinaigrette mixture and toss gently.
• 16 spread toasted top halves of baguettes with california avocado blue cheese spread.
• 17 place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
• 18 arrange the charred onion and tomato slices on the bottom halves of the baguettes.
• 19 slice the steak thinly, at an angle across the grain, and place over the vegetables.
• 20 drizzle steak with any leftover balsamic vinaigrette.
• 21 serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
• 22 *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.