American Kobe Flank Steak Sandwich, Grilled Sourdough, Pickled Onions, and California Avocado-Heirlo

California Avocado-Heirloom Tomato Salsa

1. Combine all ingredients together in a bowl. Season to taste with salt and pepper.

Pickled Onions

1. Bring vinegar, water, salt and pepper to a boil in a medium pot. Remove from heat and allow to cool for 20 minutes.
2. Place julienned onions in a large bowl. Pour the hot pickling liquid over onions and place in refrigerator for at least one hour.
3. Once onions are ready to use, remove from liquid and toss onions in sugar to reduce acidity.

Jalapeño Mayonnaise

1. Cut jalapeños in half and roast on a hot grill. (Seeds may be removed if a less spicy mayonnaise is desired.) Once jalapeños are roasted, set aside.
2. In a food processor, add the egg yolks, roasted jalapeños, and garlic clove. Process on high until the yolks become thick. Very slowly, add the canola oil to emulsify the mayonnaise. Add the lime juice and season to taste with salt and pepper.

Flank Steak

1. Heat a grill to medium-high heat. Season the flank steak with salt and pepper. Cook meat on the grill to desired temperature (5-7 minutes on each side for medium-rare). Once meat is cooked, remove from grill and allow to rest for 10 minutes. Slice thin against the grain.

To Assemble:

1. Place the sliced sourdough bread on a grill to toast, being careful not to burn. Set aside.
2. Spread Jalapeño Mayonnaise on bread. Place sliced meat on top, top with the Pickled Onions and the Avocado-Heirloom Tomato Salsa. Serve.

* A large Fresh California Avocado weighs about 8 oz.