Best Steak Sandwiches With Tomato Avocado Salsa Recipes

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STEAK-AND-AVOCADO SANDWICH



Steak-and-Avocado Sandwich image

A popular street food in Mexico and Venezuela, a pepito is a torta that's typically filled with steak and beans. Here, they're sandwiched between seeded rolls, along with juicy tomato and creamy avocado, and drizzled with crema and hot sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 55m

Number Of Ingredients 8

1 pound skirt steak, cut crosswise into 4 pieces
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 medium red onion, chopped (1 1/2 cups)
1 can (15.5 ounces) black beans, undrained
Sliced tomato and avocado, Mexican crema or sour cream, and hot sauce, for serving
4 hoagie rolls (preferably seeded), split, for serving

Steps:

  • Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes.
  • Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and 1/3 cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.
  • Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining 1/2 cup onion, crema, and hot sauce; serve.

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA



Grilled Skirt Steak With Avocado-Tomato Salsa image

Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)

Provided by Pam-I-Am

Categories     Steak

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup fresh lime juice (about 8 limes)
1 garlic clove, minced
1/2 onion, thinly sliced (for marinade)
1 large sweet onion (for grilling)
1/4 teaspoon black pepper
1/4 teaspoon salt
2 lbs skirt steaks
12 medium corn tortillas, warmed
1 large tomatoes, peeled and seeded
1 medium ripe avocado, peeled and pitted
1 tablespoon red onion
2 tablespoons cilantro
1 jalapeno chile, seeded
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
  • Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
  • Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
  • Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
  • Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
  • Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
  • To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!

Nutrition Facts : Calories 536, Fat 26.1, SaturatedFat 7, Cholesterol 89.2, Sodium 434.4, Carbohydrate 31.5, Fiber 6.4, Sugar 3.5, Protein 44.7

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA



Grilled Steak Tacos With Cherry Tomato-Avocado Salsa image

In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don't have access to a grill, feel free to use your broiler.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, tacos, main course

Time 1h40m

Yield 8 servings

Number Of Ingredients 18

2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)

Steps:

  • Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
  • Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
  • Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
  • Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
  • To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 1 gram

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