Flank steak sandwiches with avocado salsa
3
Points®
Temps total: 25 min • Préparation: 15 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
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.
Ingrédients
Cooking spray
4 spray(s)
Cherry tomatoes
2 cup(s), (1 pint), halved
Onion
½ medium, chopped
California (Hass) avocado
½ item(s), pitted, peeled, and finely chopped
Jalapeño pepper
1 medium, seeded and finely chopped
Cilantro
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)
Garlic
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
Instructions
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
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