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Steak and Avocado Sandwich

Name: Steak and Avocado Sandwich
Yield: 6
Ingredients: 1-1/2 lb. flank steak; 3 T. soy sauce; 2 T. olive oil; 1 t. dijon mustard; 3 ea. garlic cloves, minced; 1 t. dried rosemary, crushed; 1/8 t. freshly ground black pepper; 1/8 t. kosher salt; 6 ea. teleras, bolillos, or baguettes sliced into 5-inch pieces; 8 oz. shredded Monterrey Jack cheese, mild cheddar, or mozzarella; 1 c. guacamole; 1 c. refried beans

6 Servings

700 Cals

Introduction

Recipe by Pati Jinich

Up your sandwich game by marinating your steak in garlic, rosemary, soy sauce, mustard and olive oil! Then add refried beans and cheese to bread and toast, top with guacamole and enjoy a sandwich for the record books! Making 6 servings, you can eat it more than once or share with a friend or family member! Beyond being delicious, the healthy avocado featured in this recipe is sodium and cholesterol free, and contributes nearly 20 nutrients, including vitamins, minerals, dietary fiber and phytonutrients.

Ingredients

1-1/2 lb. flank steak

3 T. soy sauce

2 T. olive oil

1 t. dijon mustard

3 ea. garlic cloves, minced

1 t. dried rosemary, crushed

1/8 t. freshly ground black pepper

1/8 t. kosher salt

6 ea. teleras, bolillos, or baguettes sliced into 5-inch pieces

8 oz. shredded Monterrey Jack cheese, mild cheddar, or mozzarella

1 c. guacamole

1 c. refried beans

6 serving per container

Serving size 1 serving

Calories 700

% Daily Value*

Total Fat 31g 39%

Saturated Fat 12g 58%

Trans Fat 0g

Cholesterol 110mg 37%

Sodium 1690mg 73%

Total Carbohydrates 58g 21%

Dietary Fiber 7g 23%

Total Sugars 4g

Includes 0g Added Sugars 0%

Protein 44g

Calcium 353mg 25%

Iron 5mg 30%

Potassium 430mg 10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

Marinate the flank steak with the olive oil, soy sauce, mustard, garlic, rosemary and black pepper. You may marinate it anywhere from 1/2 hour to a day ahead in the refrigerator.

When you are ready to cook the meat, remove it from the refrigerator and sprinkle with the salt. Preheat a grill pan or the grill on medium-high heat. Once it is hot, add the meat and let it cook 4 to 5 minutes per side, or cooked to desired doneness. Transfer the meat to a cutting board. Let it rest for 5 to 10 minutes, slightly covered. Thinly slice across the grain.

Preheat the oven to 350°F.Slice each piece of bread in half lengthwise and place on a baking sheet. Spread about 3 tablespoons of refried beans on the bottom half of each piece. Cover with about 3 to 4 tablespoons shredded cheese.

Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes. Remove from the oven. Top the sandwiches with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of guacamole. Place the top slices of bread on top.

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