Carne Asada Steak Sandwich with Avocado Salad

For Steaks --
2 TablespoonsCayenne pepper
6 TablespoonsPaprika
1 TablespoonGround pepper
1 TablespoonGround cumin
3 TablespoonsOnion powder
3 TablespoonsGarlic powder
1 TablespoonGround allspice
1 TablespoonGround dried thyme leaves
¼ cupOlive oil
4 poundsBrandt Beef All Natural flat iron steaks
2Crusty baguettes, about 12 inches in length
For Avocado Salad --
3Ripe but firm avocados
¼ cupChopped scallions
1 largeRed bell pepper, diced
1Red onion, diced
¼ cupChopped cilantro leaves
2Tomatoes, squeezed out and chopped
¼ cupFresh squeezed lime juice
2 TablespoonsOlive oil
Sea salt
Fresh ground black pepper


Combine first nine ingredients and blend together well. Place in zip lock bag, add steaks and marinate six hours.

Peel and pit avocado, cut into chunks. Combine all salad ingredients and mix gently. Season to taste with salt and pepper.

Prepare charcoal grill to medium-high heat (or preheat a heavy grill pan over medium-high heat on stove). Remove flat iron steaks from marinade and place on grill.

Cook approximately four minutes per side and check for doneness using instant read thermometer (135 degrees for medium rare). Place steaks back on grill to cook more or let rest with a foil tent over them.

Slice baguettes lengthwise and place on grill cut side down. Toast for one minute, then flip and place sliced cheddar cheese on cut sides. Allow cheese to melt.

Slice Brandt Beef flat iron steaks across the grain, place on baguette and top with avocado salad. Cut each baguette into three portions and serve.

Copyright 2003-2011 by Savor California. All rights reserved.