Spicy Steak n’ Guac Sandwiches on Garlic Texas Toast
By Terrie Lewis | July 16, 2020
1-1/2 lb. hanger steak
1 T. olive oil
1 t. kosher salt
3/4 t. ground pepper
2 T. butter
2 ea. cloves garlic, smashed
8 ea. slices crusty, rustic bread
2 ea. Avocados From Mexico, halved, pitted, & skin removed
2 T. fresh lemon juice
2 ea. scallions, sliced
1/3 c. cilantro, roughly chopped
1/4 c. sour cream
1 T. TABASCO® Hot Sauce
1/2 t. lime zest
Preheat grill or grill pan to medium-high. Oil the grill racks or pan with olive oil. Season steak all over with salt and pepper. Cook steak, turning several times, until outside is well-charred and interior is medium-rare, about 8 to 10 minutes total. When done, place on cutting board and tent with foil until ready to assemble sandwiches.
Meanwhile, in a small microwave-safe bowl, combine butter and smashed garlic cloves. Microwave in 10-second increments until melted.
Remove garlic cloves from butter and discard. Using a pastry brush, smear garlicky butter over bread slices. Grill bread slices 2 to 3 minutes per side until a bit charred and toasty. Hold on a cooling rack. (If using a grill pan, wipe out pan from steak oils/juices first).
In a bowl, mash avocados with a fork until chunky-smooth. Add lime juice, scallions, and cilantro. Season with salt if desired.
In a separate bowl, whisk together sour cream, Tabasco, and lime zest.
Slice steak into 1/2”-thick slices.
Assemble each sandwich: On one slice of toast, smear avocado mixture, top with a generous pile of sliced steak, a drizzle of spicy crema, and top with another piece of toast. Slice in half and serve.
Serves 4, 940 calories
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