Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese
Chefs Mary Sue Milliken and Susan Feniger created the recipe below for the California Avacado Commission. The two chefs are the owners/operators of the critically-acclaimed Border Grill restaurants in Santa Monica, Pasadena, Las Vegas, and Green Valley, Nevada, as well as Ciudad in downtown Los Angeles. Now through September marks the peak of California avocado season so it's a great time to give this recipe from Chefs Milliken and Feniger a try.
Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese
2 ripe, fresh California avocados, halved, seeded and peeled
4 oz. Roquefort or similar blue cheese, room temperature
2 Tbsp. freshly squeezed lemon juice
4 dashes hot sauce
1 tsp. freshly ground black pepper
Salt, to taste
Instructions
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, as the blue cheese can be salty.
Use with the Grilled Skirt Steak Sandwich recipe below, or on crackers, crusty bread or other sandwiches.
Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese
Ingredients
2 (8 to 10 oz.) skirt steaks
1 medium, sweet yellow onion, cut in 1/4-inch slices
2 small tomatoes, cut in 1/4-inch slices
2 Tbsp. canola oil
Salt and freshly ground black pepper, to taste
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
2 tsp. chopped fresh thyme leaves
4 (6-inch) pieces of baguette, sliced in half lengthwise and lightly toasted
California Avocado Blue Cheese Spread (see make-ahead recipe above)
½ ripe, fresh California avocado, thinly sliced, for garnish
4 fresh thyme sprigs, for garnish
Cracked black pepper, for garnish
Instructions
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 saute 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 saute steaks, 2 minutes per side for rare. Allow steaks to rest several minutes on a cutting board.
Meanwhile, on the grill or in the same saute pan, char the onion slices until just tender, separating into rings. Grill or saute 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.
Vist the website to see more recipes created by chefs for the California Avocado Commission.
Chefs Mary Sue Milliken and Susan Feniger created the recipe below for the 