Photo of Flank steak sandwiches with avocado salsa by WW

Flank steak sandwiches with avocado salsa

Points® value
Total Time
25 min
15 min
10 min
Stacked with broiled lean steak, herbed avocado salsa, and peppery greens, these open-faced sandwiches will level up your lunch with powerhouse flavours. Even the toasted bread is tasty—a quick rub with a garlic clove gives each crunchy bite a pungent pop.


Cooking spray

4 spray(s)

Cherry tomatoes

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


½ medium, chopped

California (Hass) avocado

½ item(s), pitted, peeled, and finely chopped

Jalapeño pepper

1 medium, seeded and finely chopped


¼ cup(s), fresh, chopped

Apple 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)


2 clove(s), large, peeled and halved

Whole wheat bread

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

Fresh watercress

1 cup(s), or fresh arugula


  1. Coat the bottom of a sheet pan or broiler pan with cooking spray. Arrange an oven rack in the top position under the broiler. Preheat the broiler.
  2. In a medium bowl, stir the tomatoes, onion, avocado, jalapeño, cilantro, and vinegar. Set the salsa aside.
  3. Sprinkle the steak with the oregano, salt, and black pepper. Transfer the steak to the prepared broiler rack. Broil the steak, 5 inches away from heat, on both sides until an instant-read thermometer inserted into the side of the steak registers 145°F, about 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain.
  4. Rub the cut sides of the garlic over 1 side of each bread slice. Top each with the watercress, steak, and salsa.
  5. Serving size: 1 open-face sandwich


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.