Steak sandwiches can be a great summer dinner or lunch. This recipe stacks thinly sliced medium-rare sirloin steak with a cool and creamy avocado mayonnaise. Top with a colorful, spicy mix of quick-pickled bell pepper and white onion flavored with serrano chiles.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 red bell pepper, thinly sliced into strips
- 1/2 white onion, sliced as thinly as possible
- 1 serrano chile pepper, thinly sliced into rounds
- 3 tablespoons distilled white vinegar
- 2 teaspoons sugar
- Kosher salt
- 1 avocado
- 1/3 cup mayonnaise
- 1 1/4 to 1 1/2 pounds sirloin steak, trimmed of excess fat
- Freshly ground pepper
- 2 tablespoons vegetable oil
- 4 Kaiser rolls, split
- Fresh cilantro, for topping
- Plantain chips, for serving
Instructions
- Combine the bell pepper, onion, serrano, vinegar, sugar and 1/2 teaspoon salt in a medium bowl. Toss well to coat and set aside until ready to serve. Mash the avocado with the mayonnaise in a separate bowl until well combined. Season with salt and refrigerate until ready to serve.
- Season the steak generously with salt and pepper. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the steak and cook until well browned, reducing the heat slightly if it browns too quickly, 4 minutes. Flip and cook until browned on the second side, 4 to 5 more minutes for medium-rare. Remove to a cutting board and let rest 5 minutes.
- Broil or toast the rolls until golden brown. Spread the avocado mayonnaise on the cut sides of the rolls. Thinly slice the steak against the grain and divide among the roll bottoms. Top with the pepper-onion mixture, some cilantro and the roll tops. Serve with plantain chips.
Nutrition Facts
| Calories | 790 |
| Total Fat | 51 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 120 milligrams |
| Sodium | 988 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 6 grams |
| Sugar | 5 grams |
| Protein | 40 grams |