Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese

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Nutritional Highlights (per serving)

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26 g
Total Fat
6.3 g
Dietary Fiber
88 mg
586 mg


Serves: 4
  (8 to 10 oz.) skirt steaks
  medium, sweet yellow onion, cut in 1/4-inch slices
  small tomatoes, cut in 1/4-inch slices
Tbsp.  canola oil
  As needed  Salt and freshly ground black pepper, to taste
Tbsp.  Extra virgin olive oil
Tbsp.  balsamic vinegar
tsp.  chopped, fresh thyme leaves
  (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
  fresh thyme sprigs, for garnish
  As needed  Cracked black pepper, for garnish

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


  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.
Calories 566
Total Fat 26 g
Trans Fat 0 g
Saturated Fat 4.8 g
Unsaturated Fat 14 g
Polyunsaturated Fat 3.3 mg
Dietary Fiber 6.3 g
Protein 0 g
Total Carbs 0 g
Cholesterol 88 mg
Sodium 586 mg
Potassium 0 mg
Total Sugar 0 g
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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