Carne asada means “grilled meat,” and it’s normally found in tacos and burritos. Here we’ve turned it into a sandwich with grilled peppers and avocado. So messy, but so good! Note: You can also use flank steak if you prefer.
Yield: 2 sandwiches
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chile powder
- 1/4 teaspoon ground black pepper
- 1 clove garlic, roughly chopped
- 2 sirloin steaks (6 ounces each)
- 2 tablespoons mayonnaise
- Zest of 1 lime
- 2-3 drops hot sauce
- 2 thick slices red onion
- 1 tablespoon olive oil
- 1 large red bell pepper
- 1 poblano chile
- Salt and pepper
- 2 ciabatta rolls, split
- 1 ripe avocado, peeled, pitted, and sliced
Whisk together the olive oil, lime juice, chile powder, black pepper, and garlic in a small bowl. Place the steak in a glass dish and pour the marinade over. Refrigerate for 2 to 4 hours.
Mix the mayonnaise, lime zest, and hot sauce for the sandwich spread. Refrigerate.
Heat the grill to high temperature (450°). Remove the steak from the refrigerator.
Brush the onion slices with the olive oil, sprinkle with salt and pepper, then place on the grill for 4 minutes per side. While the onions are cooking, roast the red bell pepper and poblano on the grill, turning as the skin blackens and blisters. When done, place in a tightly-covered bowl and set aside.
Remove the steak from the marinade and sprinkle with salt and pepper. Grill to desired doneness (about 3 minutes per side for medium rare). Remove from the grill and tent with foil to allow the steak to rest for 10 minutes.
While the steak is resting, peel the roasted peppers, remove the seeds, and cut into 1-inch chunks.
Slice the steak thinly across the grain. Cover the inside of the rolls with the sandwich spread, then pile high with sliced steak, roasted peppers, grilled onion, and avocado slices.
Note: If you don’t have a grill, you can also cook the steak in a cast iron pan on the stove and roast the peppers under a broiler.