Grilled Skirt Steak Sandwich with Avocado & Blue Cheese Spread
The scent of grilled steak takes me straight back to summer evenings at my grandfather’s house. He had this old charcoal grill that he swore imparted the perfect smoky flavor to everything it touched. While his repertoire was usually limited to simple burgers and hot dogs, I remember one time he tried something new. He’d seen a recipe in the paper for skirt steak sandwiches, and, emboldened by a few cold beers, decided to give it a go. The combination of the savory steak, creamy avocado, and tangy blue cheese was a revelation. It was messy, flavorful, and absolutely perfect enjoyed outside with family. This recipe brings back all those happy memories.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 4
- Dietary Type: Gluten-Free (if served without baguette)
Ingredients
For the Sandwiches:
- 2 skirt steaks (8 – 10 oz each)
- 1 medium yellow sweet onion, cut in 1/4-inch slices
- 2 small tomatoes, cut in 1/4-inch slices
- 2 tablespoons canola oil
- Salt
- Fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chopped fresh thyme leaves
- 4 pieces baguette, sliced in half lengthwise and lightly toasted (6-inch)
- 1⁄2 ripe fresh California avocado, thinly sliced for garnish
- 4 fresh thyme sprigs (to garnish)
- Cracked black pepper
For the California Avocado Blue Cheese Spread:
- 2 large ripe fresh California avocados
- 4 ounces Roquefort cheese, at room temperature (or similar blue cheese)
- 2 tablespoons fresh lemon juice
- 4 dashes hot sauce
- 1 teaspoon fresh ground black pepper
- Salt
Equipment Needed
- Large Bowl
- Fork
- Grill or Sauté Pan
- Cutting Board
- Small Bowl
Instructions
- Prepare the Avocado Blue Cheese Spread: In a large bowl, combine the 2 large ripe fresh avocados with 4 ounces Roquefort cheese, 2 tablespoons fresh lemon juice, 4 dashes hot sauce, and 1 teaspoon fresh ground black pepper.
- Mash the Spread: Using a fork, mash the ingredients together until thoroughly combined.
- Season the Spread: Taste the spread and season lightly with salt. Be cautious with the salt, as blue cheese can be quite salty.
- Prepare the Skirt Steak: About 30 minutes before cooking, remove the 2 skirt steaks from the refrigerator to allow them to come to room temperature.
- Trim the Steak: Trim any outer pieces of fat or silver skin from the steaks. Leave the marbling of fat within the beef intact.
- Preheat the Grill/Pan: Preheat your grill or sauté pan to very hot. This high heat is essential for a good sear.
- Prepare the Vegetables: Slice 1 medium yellow sweet onion into 1/4-inch slices and 2 small tomatoes into 1/4-inch slices.
- Season the Steak and Vegetables: Pat the skirt steaks dry with paper towels. Brush the steaks, onion slices, and tomato slices with 2 tablespoons canola oil. Season generously with salt and fresh ground black pepper.
- Grill/Sauté the Steak: Grill or sauté the steaks for 2 minutes per side for rare. For medium-rare, cook for a minute or two longer on each side. Remember, skirt steak is best served rare to medium-rare to maintain its tenderness.
- Rest the Steak: Allow the steak to rest for several minutes on a cutting board after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Grill/Sauté the Onions: Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating them into rings.
- Grill/Sauté the Tomatoes: Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
- Prepare the Vinaigrette: In a small bowl, combine 2 tablespoons extra virgin olive oil, a splash of balsamic vinegar (adjust to your preference), and 2 teaspoons chopped fresh thyme.
- Dress the Vegetables: Add the grilled onion and tomato slices to the vinaigrette mixture and toss gently.
- Toast the Baguettes with Spread: Spread the toasted top halves of the 4 pieces baguettes with the prepared 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. Keep a close eye on them to prevent burning.
- Assemble the Sandwiches: Arrange the charred onion and tomato slices on the bottom halves of the baguettes.
- Slice the Steak: Slice the steak thinly, at an angle across the grain. This is crucial for tenderness.
- Place Steak on Sandwiches: Place the sliced steak over the vegetables on the baguettes.
- Drizzle with Vinaigrette: Drizzle the steak with any leftover vinaigrette from the onion and tomato mixture.
- Garnish and Serve: Serve the sandwiches open-faced, side-by-side on a plate, with thin slices of 1/2 California avocado, fresh thyme sprigs, and cracked black pepper for garnish.
Expert Tips & Tricks
- Marinating the Steak: For an extra layer of flavor, consider marinating the skirt steak for a few hours before grilling. A simple marinade of olive oil, garlic, and herbs works wonders.
- Doneness: Skirt steak cooks quickly, so use a meat thermometer to ensure it doesn’t overcook. Aim for an internal temperature of 130-135°F for rare, and 135-140°F for medium-rare.
- Blue Cheese Alternatives: If you’re not a fan of Roquefort, try another blue cheese like Gorgonzola or Stilton. You could also use crumbled goat cheese for a milder flavor.
- Bread Choice: While baguette is classic, you can also use ciabatta rolls or even toasted sourdough.
Serving & Storage Suggestions
Serve these sandwiches immediately for the best flavor and texture. The contrast between the warm, grilled steak and the cool, creamy avocado spread is exquisite.
Leftovers can be stored separately. Keep the sliced steak in an airtight container in the refrigerator for up to 3 days. The avocado spread is best consumed fresh, but can also be stored in an airtight container in the refrigerator for up to 24 hours, though it may brown slightly. To minimize browning, press plastic wrap directly onto the surface of the spread. Reheat the steak gently in a skillet or microwave before assembling the sandwiches.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 859.5 kcal | N/A |
| Calories from Fat | N/A | 58% |
| Total Fat | 55.6 g | 85% |
| Saturated Fat | 14 g | 69% |
| Cholesterol | 84.8 mg | 28% |
| Sodium | 995.3 mg | 41% |
| Total Carbohydrate | 51.5 g | 17% |
| Dietary Fiber | 12.6 g | 50% |
| Sugars | 3.6 g | N/A |
| Protein | 42.2 g | 84% |
Variations & Substitutions
- Spicy Kick: Add a pinch of red pepper flakes to the avocado spread for a spicy kick.
- Herb Variations: Experiment with different herbs in the vinaigrette. Rosemary, oregano, or even cilantro would be delicious.
- Vegetarian Option: Substitute the skirt steak with grilled portobello mushrooms for a vegetarian version.
- Baguette Alternative: Try using a hearty ciabatta roll or even a grilled flatbread.
- Dairy-Free: Substitute the blue cheese with a dairy-free blue cheese alternative.
FAQs (Frequently Asked Questions)
Q: Can I make the avocado blue cheese spread ahead of time?
A: Yes, you can make it a few hours in advance. To prevent browning, press plastic wrap directly onto the surface of the spread and refrigerate.
Q: What’s the best way to slice skirt steak?
A: Always slice skirt steak thinly against the grain for the most tender results.
Q: Can I use a different type of steak?
A: While skirt steak is ideal for this recipe, you could substitute it with flank steak or hanger steak. Adjust cooking times accordingly.
Q: How do I know when the steak is done?
A: Use a meat thermometer to check the internal temperature. For rare, aim for 130-135°F; for medium-rare, aim for 135-140°F.
Q: What can I serve with these sandwiches?
A: A simple salad with sliced tomatoes and onions, potato salad, or grilled corn would be excellent accompaniments. A crisp, cold beer or a glass of light-bodied red wine also pairs well.
Final Thoughts
I truly hope you give this Grilled Skirt Steak Sandwich with Avocado & Blue Cheese Spread a try. It’s a dish that’s both satisfying and elegant, perfect for a casual weekend lunch or a slightly more elevated dinner. Don’t be afraid to experiment with the variations and substitutions to make it your own! And please, share your feedback – I’d love to hear how it turns out. Pair it with a refreshing summer salad and a glass of your favorite beverage, and enjoy!