Ingredients: |
Ingredients: 2 strip loin or top sirloin steaks (about 8 oz. each) (Any type of leftover steak is good)
1 cup Cherry tomatoes, preferably a mix of red and yellow
¼ cup finely chopped red onion
½ tsp dried red chilli flakes
1 large garlic clove, minced
½ tsp ground cumin
Salt and black pepper to taste
Worcestershire or hot pepper sauce (optional)
2 Tbsp butter, at room temperature
4-8 thick slices bread
1 ripe, firm avocado
2 tsp lime juice
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Directions: |
Directions:1. Remove steaks from the refrigerator and let warm to room temperature. Meanwhile, for salsa, quarter tomatoes and place in a bowl. Sprinkle with onion, chilli flakes, garlic, cumin and ¼ tsp salt. Stir and set aside.
2. Oil, grill and preheat barbeque to medium – high. Season both sides of steak with a sprinkle of salt and pepper, and Worcestershire, if using; rub in. Barbeque until meat gives slight resistance when pressed, about four minutes per side for 1 inch thick slab steaks if you like them medium rare. (Steaks can also be broiled in the oven). Remove to a cutting board and let rest five 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. Barbeque until slightly toasted and grill marks form, 2 to 3 minutes per side.
Or, use leftover barbequed steak cut into thin slices.
3. Cut avocado in half and remove pit. Peel avocado or scoop pulp from skin. Cut in large slices. Place on tomatoes, then drizzle with lime juice. Stir gently to mix. Taste and add more salt or lime juice, if you like.
4. Slice steaks crosswise in the thickness you like for sandwiches. Divide equally among 4 slices of bread. Spoon salsa overtop (and top each with another slice of bread, if desired) |
This recipe for Steak Sandwiches with Tomato-Avocado Salsa is from