Flank Steak Sandwiches with Avocado Salsa
8
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 tomato(es)
2 cup(s)
Uncooked onion(s)
0.5 medium
California (Hass) avocado
0.5 item(s), without skin and seed
Jalapeño pepper(s)
1 medium
Cilantro
0.25 cup(s)
Cider vinegar
3 Tbsp
Uncooked lean and trimmed beef flank steak
1 pound(s)
Dried oregano
1 tsp
Table salt
0.5 tsp
Black pepper
0.5 tsp
Garlic
2 large clove(s)
Whole wheat bread
6 oz
Fresh watercress
1 cup(s)
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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