Grilled Skirt Steak Sandwich Wavocado Blue Cheese Spread 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.