Grilled Mexican Steak Tortas
Prep: 15 minutes
Grill: 20 minutes • Serves: 8
1/2teaspoon kosher salt
1/2teaspoon fresh ground black pepper
2avocados, peeled, pitted and mashed
1tablespoon fresh lime juice
1tablespoon lime zest
2loaves (10 ounces each) French baguette, cut horizontally in half
1/2cup creamy chipotle ranch dip
3On the Vine Tomatoes, thinly sliced
2jalapeño peppers, thinly sliced
1small red onion, thinly sliced
3cups cilantro sprigs
1. Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle London broil with salt and pepper. Place London broil on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer London broil to cutting board and loosely cover with foil; let stand 5 minutes before slicing. (Internal temperature of steak will rise 5 to 10° upon standing.)
2. In small bowl, whisk avocados, lime juice and lime zest until smooth.
3. Spread top cut sides of bread with dip; spread bottom sides with avocado mixture. Thinly slice steak across the grain; fill bread with steak, tomatoes, jalapeños, onion and cilantro. Cut each sandwich crosswise into quarters.
Approximate nutritional values per serving:
506 Calories, 21g Fat (4g Saturated), 80mg Cholesterol, 608mg Sodium, 44g Carbohydrates, 6g Fiber, 35g Protein