Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese

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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit