Ingredients

• 1–1/2 lb. hanger steak
• 1 tsp kosher salt
• 2 tbsp butter
• 8 slices crusty, rustic bread
• 2 tbsp fresh lime juice
• 1/3 cup cilantro, roughly chopped
• 1 tbsp TABASCO® Original Red Sauce
• 1 tbsp olive oil
• 3/4 tsp ground pepper
• 2 cloves garlic, smashed
• 2 Avocados From Mexico, halved, pitted & skin removed
• 2 scallions, sliced
• 1/4 cup sour cream
• 1/2 tsp lime zest

Instructions

1. Preheat grill or grill pan to medium-high. Oil the grill racks or pan with olive oil. Season steak all over with salt and pepper. Cook steak, turning several times, until outside is wellcharred and interior is medium-rare, about 8 to 10 minutes total. When done, place on cutting board and tent with foil until ready to assemble sandwiches.
2. Meanwhile, in a small microwave-safe bowl, combine butter and smashed garlic cloves. Microwave in 10-second increments until melted.
3. Remove garlic cloves from butter and discard. Using a pastry brush, smear garlicky butter over bread slices. Grill bread slices 2 to 3 minutes per side until a bit charred and toasty. Hold on a cooling rack. (If using a grill pan, wipe out pan from steak oils/juices first).
4. In a bowl, mash avocados with a fork until chunky-smooth. Add lime juice, scallions, and cilantro. Season with salt if desired.
5. In a separate bowl, whisk together sour cream, TABASCO® Original Red Sauce, and lime zest.
6. Slice steak into 1/2”-thick slices.
7. Assemble each sandwich: On one slice of toast, smear avocado mixture, top with a generous pile of sliced steak, a drizzle of spicy crema, and top with another piece of toast. Slice in half and serve.