Avocado and Beef Sandwich
Boldly seasoned flank steak and creamy avocados make this sandwich unique and satisfying.
| 1 | ripe avocado from Mexican | 1 |
| 1 tbsp | lime juice | 15 mL |
| 1/2 tsp | salt, divided | 2 mL |
| pinch | ground pepper | pinch |
| 1/2 tsp | ground cumin | 2 mL |
| 1/2 tsp | chili powder | 2 mL |
| 1 lb | flank steak | 500 g |
| 1 | loaf Italian bread (12 to 14 inch/30-35 cm) | 1 |
| 1 cup | torn salad greens | 250 mL |
| 1 | ripe large tomato, thinly sliced | 1 |
Preheat broiler. Cut avocado lengthwise around the pit; twist halves to separate; strike pit with a knife blade and pull to remove; scoop out pulp with a spoon; place in a small bowl. Mash avocado with a fork; stir in lime juice, 1/4 teaspoon (1 mL) of the salt and the pepper; set aside.
In a cup, combine cumin, chili powder and remaining 1/4 teaspoon (1 mL) salt. Rub seasoning mixture over both sides of steak; place on a rack in a broiler pan. Broil steak, 2 to 3 inches from heat source, until cooked as desired (about 5 minutes on each side for medium).
Remove to a cutting board; let rest for 5 minutes; cut diagonally in thin slices. Split bread horizontally almost through. Spread avocado mixture on top half; layer salad greens, beef and tomato on bottom of loaf; close sandwich. Cut crosswise in 4 pieces.
Yield: 4 portions
Nutritional Information:
Per Serving: about 504 cal, 33 g pro, 18 g total fat (5 g sat fat), 51 g carb, 7 g fibre, 41 mg chol, 864 mg sodium. %RDI: iron 35%, calcium 8%, vit A 5%, vit C 21%
Source: www.missavacado.com
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