carne asada steak sandwich with avocado salad

Ingredients

• Servings: 6
• 2 tablespoons cayenne pepper
• 6 tablespoons paprika
• 3 tablespoons ground black pepper
• 1 tablespoon ground cumin
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 1 tablespoon ground allspice
• 1 tablespoon ground dried thyme
• 1/4 cup olive oil
• 4 pounds flat iron steaks
• 3 avocados - peeled, pitted, and cubed
• 1/4 cup chopped green onions
• 1 large red bell pepper, diced
• 1 red onion, diced
• 1/4 cup chopped cilantro
• 2 tomatoes, seeded and chopped
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• sea salt and ground black pepper to taste
• 2 (1 pound) french baguettes
• 1/2 pound thinly sliced cheddar cheese

Recipe

Cook Time: 10 mins Ready Time: 7 hrs 15 mins


• 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 baguettes. top with avocado salad before serving.