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Flank Steak Sandwiches with Avocado Salsa

Flank Steak Sandwiches with Avocado Salsa

7
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Stacked with broiled lean steak, herbed avocado salsa, and peppery greens, these open-faced sandwiches will level up your lunch with powerhouse flavors. Even the toasted bread is tasty—a quick rub with a garlic clove gives each crunchy bite a pungent pop.

Ingredients

Cooking spray

4 spray(s)

Cherry tomatoes

2 cup(s), halved

Uncooked onion

½ medium, chopped

California (Hass) avocado

½ item(s), without skin and seed, pitted, peeled, and finely chopped

Jalapeño pepper

1 medium, seeded and finely chopped

Cilantro

¼ cup(s), chopped

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

2 large clove(s), peeled and halved

Whole wheat bread

6 oz, 4 (1½-oz) slices country-style, toasted

Fresh watercress

1 cup(s), or 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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