Steak And Avocado Sandwich Recipes

STEAK-AND-AVOCADO SANDWICH

Steps:

• Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.
• Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and 1/3 cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.
• Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining 1/2 cup onion, crema, and hot sauce; serve.

AVOCADO SANDWICHES

Steps:

• Spread 4 bread slices with preserves. Layer with cheese and avocado slices; sprinkle with salt. Top with remaining bread. Butter outsides of sandwiches., Toast sandwiches on a griddle over medium heat until cheese is melted, 2-3 minutes on each side.

DELICIOUS AVOCADO SANDWICH

Steps:

• Lay 1 slice bread on a plate. Place provolone cheese on bread and top with avocado and tomato slices, respectively. Drizzle balsamic vinegar over tomato and top with remaining slice of bread.

STEAK AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Salt and pepper the steak on both sides, being sure to rub in the seasoning.
• Heat the oil in a pan over high heat until slightly smoking.
• Sear the steak for about 2 minutes per side.
• Rest the steak on a cutting board for 10 minutes.
• Slice the steak.
• In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
• Toss the salad until evenly coated and serve.
• Enjoy!

STEAK AND AVOCADO ROLLS

Steps:

• Preheat a cast-iron skillet over medium-high heat.
• Sprinkle the steak with pepper and 1 teaspoon salt. Add the oil to the skillet, then the steak, and cook to medium or until the internal temperature is 135 to 140 degrees F on an instant-read thermometer, about 5 minutes per side. Transfer the steak to a cutting board and let rest for about 7 minutes.
• Meanwhile, add the panko, sesame seeds and remaining 1/4 teaspoon salt to a small skillet over medium heat. Cook, stirring frequently, until the panko is golden brown. Transfer to a bowl and set aside to cool. Slice the steak into thin strips.
• Add mayonnaise and sriracha to a medium squeeze bottle and shake until combined (see Cook's Note).
• Place a soy wrapper on a clean workspace in front of you. On the edge of the wrapper closest to you, squeeze a line of spicy mayo. Lay down 2 avocado slices, lengthwise, touching each other. Stack a few pepper slices so that the entire edge is covered in a layer of peppers. Squeeze a line of the spicy mayonnaise on the peppers, then sprinkle about 2 tablespoons of the panko mixture over them. Add a few slices of steak on top of the panko. Carefully roll the whole mixture away from you, creating a thin tube. Add another thin line of mayonnaise to the outer edge of the wrapper to help you seal the roll. Set the tube aside and repeat with the remaining wrappers and ingredients.
• Cut each into about 1 1/2-inch slices or rolls. Place the rolls on a serving plate.

STEAK SANDWICHES WITH TOMATO-AVOCADO SALSA

Steps:

• Remove steaks from refrigerator and let warm to room temperature. For salsa, quarter tomatoes and place in a bowl. Sprinkle with onion, chili peppers, garlic, cumin and 1/4 tsp salt. Stir and set aside.
• Oil grill and preheat barbecue to medium-high. Season both sides of steak with a sprinkle of salt and pepper, and Worcestershire, if using; rub inches Barbecue until meat gives slight resistance when pressed, about 4 minutes per side for 1inch thick steaks if you like them medium-rare.
• Remove to a cutting board and let rest 5 minutes before slicing. Meanwhile, butter both sides of bread, using 4 slices for open-face sandwiches or 8 if you want top slices. Place bread on grill. 4. Barbecue until lightly toasted and grill marks form, 2 to 3 minutes per side.
• Cut avocado in half and remove pit. Peel avocado or scoop pulp from skin. Cut in large dice. 6. Place on tomatoes, then drizzle with lime juice. Stir gently to mix. Taste and add more salt or lime juice, if you like.
• Slice steaks crosswise in the thickness you like for a sandwich. Divide equally among 4 slices of bread. Spoon salsa on top (and top each with another slice of bread, if desired).
• Additional recipes and barbecue ideas are available at www.walmart.ca/recipes.

GRILLED SKIRT STEAK SANDWICH W/AVOCADO & BLUE CHEESE SPREAD

Steps:

• CALIFORNIA AVOCADO BLUE CHEESE SPREAD:.
• In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce, and pepper.
• Mash with a fork until mixture is thoroughly combined.
• Taste and season lightly with salt (Note: careful here, blue cheese can be salty).
• STEAK SANDWICHES:.
• About 30 minutes before cooking, remove skirt steaks from refrigerator.
• Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
• Preheat grill or sauté pan to very hot.
• Pat skirt steaks dry.
• Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper.
• Grill or sauté steaks, 2 minutes per side for rare & allow steak to rest several minutes on a cutting board.
• Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings.
• Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
• In a small bowl, combine olive oil, vinegar and thyme.
• Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
• Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread.
• Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
• Arrange the charred onion and tomato slices on the bottom halves of the baguettes.
• Slice the steak thinly, at an angle across the grain, and place over the vegetables.
• Drizzle steak with any leftover balsamic vinaigrette.
• Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
• *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.

AVOCADO STEAK

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
• Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
• Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
• On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
• Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.