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. 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. Ready to eat in just 25 minutes, serve these hearty open-faced delights for a busy weeknight dinner or filling lunch.


cooking spray

1 spray(s)

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, thinly sliced


¼ cup(s), chopped

jalapeño pepper(s)

1 medium, seeded and minced

cider vinegar

3 Tbsp

uncooked lean and trimmed beef flank steak

1 pound(s)

dried oregano

1 tsp

table salt

½ tsp

black pepper

½ tsp

garlic clove(s)

2 large clove(s), peeled and halved

whole wheat bread

6 oz, 4 (1 1/2-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

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