Courtesy of California Avocado Commission
4Servings•15 Min.Prep Time•15 Min.Cook Time•
原料：
2 (8 to 10 oz.) skirt steaks
1 medium, sweet yellow onion, cut in 1/4-in. slices
2 small tomatoes, cut in 1/4-in. 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-in.) pieces of baguette, sliced in half lengthwise and lightly toasted
California Avocado Blue Cheese Spread (see below)
1/2 ripe Fresh California avocado, thinly sliced, for garnish
4 fresh thyme sprigs, for garnish
cracked black pepper, for garnish
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California Avocado Blue Cheese Spread
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
说明：
- About 30 min. 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, onion and tomato slices with canola oil and season generously with salt and pepper. Grill or sauté steaks, 2 min. 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 min.
- 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 oz. If using smaller or larger size avocados adjust the quantity accordingly.
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, as the blue cheese can be salty.
- Use with the Grilled Skirt Steak Sandwich recipe below, or on crackers, crusty bread, or other sandwiches.
Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
营养：
| 成分 | 数值 |
|---|
| Calories | 788 |
| Total Fat | 45g |
| Saturated Fat | 11g |
| Cholesterol | 109mg |
| Fiber | 9g |
| Sodium | 1115mg |