Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese

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Total Time: 15 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 566
Total Fat 26g
Saturated Fat 4.8g
Trans Fat 0g
Polyunsaturated Fat 3.3g
Monounsaturated Fat 14g
Cholesterol 88mg
Sodium 586mg
Total Carbs 0g
Dietary Fiber 6.3g
Total Sugars 0g
Protein 0g
Potassium 0mg
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Serves: 4

2 (8 to 10 oz.) skirt steaks 1 medium, sweet yellow onion, cut in 1/4-inch slices 2 small tomatoes, cut in 1/4-inch slices 2 Tbsp. canola oil As needed Salt and freshly ground black pepper, to taste 2 Tbsp. Extra virgin olive oil 2 Tbsp. balsamic vinegar 2 tsp. chopped, fresh thyme leaves 4 (6-inch) pieces of baguette, sliced in half lengthwise and lightly toasted California Avocado Blue Cheese Spread (see make-ahead recipe) 1/2 ripe Fresh California avocado, thinly sliced, for garnish 4 fresh thyme sprigs, for garnish As needed Cracked black pepper, for garnish
  1. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
  2. Preheat grill or sauté pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or sauté steaks, 2 minutes per side for rare. Allow steak to rest several minutes on a cutting board.
  3. Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings. Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
  4. In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
  5. Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread. Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
  6. Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette.
  7. Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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