Recipe for cooking skirt steak guacamole sandwich

Quick Meals- Salads and Sandwiches :: Beef Sandwiches

Skirt Steak Guacamole Sandwich

Makes approximately 2 servings.

Guacamole
1 ripe, med. avocado
2 tsp. lemon juice
1 med. tomato, finely diced
1 sm. jalapeno chile, seeded and minced
1 Tbsp. minced green onion
1/4 tsp. salt
1/8 tsp. freshly ground pepper

Sandwiches
1 (10- to 12-oz.) skirt steak, trimmed of excess fat
1 clove garlic
1/4 tsp. ground cumin
Juice of 1 sm. lime
1/4 tsp. salt
1/4 tsp. pepper
2 crusty rolls, split (see note)
1 sm. red bell pepper, chopped finely

To make guacamole: Peel, seed and dice the avocado. Place the avocado in a servings bowl and mash with the lemon juice until pulpy. Add the tomato, chile, green onion, salt and pepper. Makes approximately 2 servings.

To make sandwiches: With a sharp knife, make shallow diagonal slashes in one direction on the steak, then across in the other direction to score the surface. Smash the garlic clove with the flat of a knife. Rub the smashed garlic over the surface of the meat. Rub the ground cumin on both sides of the meat, followed by the lime juice, salt and pepper.

Place the meat on a broiler pan 4 in. from heat and broil 3 min. per side. Remove from broiler and let stand 1 min. Cut the meat into thin strips crosswise and arrange half on the bottom half of each roll. Top with half of the diced red pepper and close the roll.

Serve the guacamole on the side.

NOTE: If desired, toast the rolls in 350 degree F oven for 5 min. before assembling.