Carne Asada Steak Sandwich with Avocado Salad

Carne Asada Steak Sandwich with Avocado Salad

10
Chef Tom McAliney, Brandt Beef 0

"My carne asada steak sandwich with avocado salad recipe is perfect for tailgating. About ninety percent of this recipe can be prepared in advance - meaning that when game day rolls around, all you'll have to do is fire up the grill, cook the steaks, and melt the cheese on the bread."
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Ingredients

7 h 15 m servings 1532 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 1532 kcal
  • 77%
  • Fat:
  • 80.3 g
  • 124%
  • Carbs:
  • 114.9g
  • 37%
  • Protein:
  • 95.3 g
  • 191%
  • Cholesterol:
  • 246 mg
  • 82%
  • Sodium:
  • 1489 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  4. 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.
  5. To assemble sandwiches, thinly slice the flat iron steaks across the grain, and pile onto baguettes. Top with avocado salad before serving.

Reviews

10

Absolutely fabulous! Who would have thought a steak sandwich could taste so good? I cut the recipe down to 2 servings for about 1 & 1/4 lb. steak. For the marinade I basically cut all the seaso...

Wow! That is some spicy stuff! First time I've ever made something with too much spice for my husband! If I do this again, I'm going to rinse some of the excess spice/paste off the meat befor...

This was so good, the avocado salad cools down the spicy meat. I marinated the meat overnight. We sliced thinly after grilling and used for fajitas. Will definitely make this again!

Amazing!!! things I did differently, I didnt marinate the meat so I put oil on the steak then drenched it in seasoning and cooked it on my grill pan on the stove. Toasted the bread in the toaste...

I didn't make a sandwich but it turned out great

Excellent!!! I never worked with flat iron steak before. This recipe was easy and delicious. Followed the recipe exactly...wouldn't change a thing!

Followed exactly and we loved it!

Amazing. However, I feel that you definitly need to scrape some of the rub off before you grill. It was super spicy. A new week nite dinner for the fam.