Photo of Flank steak sandwiches with avocado salsa by WW

Flank steak sandwiches with avocado salsa

SmartPoints® value per serving
Total Time
25 min
15 min
10 min
Rubbing cut garlic over the toasted bread for these knife-and-fork steak sandwiches gives just a hint of pungent flavor. Adding a salsa of avocado, cherry tomatoes, onion, and cilantro makes it a totally satisfying meal.


Fresh cherry tomato(es)

2 cup(s), (1 pint), halved

California (Hass) avocado

½ item(s), pitted, peeled, and diced

Uncooked onion(s)

½ medium, finely chopped


½ cup(s), chopped fresh

Jalapeño pepper(s)

1 medium, seeded and minced

Cider vinegar

3 tbsp(s)

Uncooked lean and trimmed beef flank steak

1 pound(s)

Dried oregano

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Garlic clove(s)

2 clove(s), medium, peeled and halved

Whole wheat bread

6 oz, 4 x 1½-ounce slices country-style, toasted


  1. To make salsa, stir together tomatoes, avocado, onion, cilantro, jalapeño, and vinegar in medium bowl.
  2. Spray rack of broiler pan with nonstick spray and preheat broiler.
  3. Sprinkle steak with oregano, salt, and black pepper. Place steak on prepared broiler rack and broil steak 5 inches from heat until instant- read thermometer inserted into side of steak registers 145°F, about 5 minutes per side. Transfer to cutting board and let stand 5 minutes. Cut steak across grain into thin slices.
  4. Rub cut side of garlic over one side of each slice of toasted bread. Top evenly with steak and salsa.
  5. Serving size: 1 open-face sandwich


Smart pointers: Want to add some greens to this sandwich? Top the bread with baby spinach, arugula, watercress, or baby kale before adding the steak and salsa. You’ll get color and crunch for 0 Points.