This Steak-and-Avocado Sandwich is a juicy and savory recipe, which is made with skirt steak and black beans. It’s the perfect weeknight dinner, ready in about 35 minutes.
Steak-and-Avocado Sandwich Recipe Ingredients
- 1 pound skirt steak, cut crosswise into 4 pieces
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons Worcestershire sauce
- 1 medium red onion, chopped (1 ½ cups)
- 1 can (15.5 ounces) black beans, undrained
- 4 hoagie rolls (preferably seeded), split
- Sliced tomato and avocado, for serving
- Mexican crema or sour cream, for serving
- Hot sauce, for serving
How To Make a Steak-and-Avocado Sandwich
- Marinate the Steak: Season the steak pieces with salt and pepper. In a shallow dish, drizzle them with the olive oil and Worcestershire sauce, turning to coat. Let the steak stand and marinate for at least 10 minutes at room temperature.
- Sear the Steak: Heat a large cast-iron skillet over medium-high heat. Add the steak and cook, flipping once, for 5 to 7 minutes total for a perfect medium-rare. Transfer the cooked steak to a plate to rest.
- Make the Bean Spread: Return the skillet to medium heat without wiping it clean. Add 1 cup of the chopped red onion, season with salt and pepper, and cook for 3 to 4 minutes until softened. Add the black beans with their liquid and 1/3 cup of water. Let the mixture simmer for 5 minutes until it has thickened slightly. Use a potato masher or a fork to smash the beans into a spreadable consistency.
- Assemble the Sandwiches: Thinly slice the rested steak against the grain. Stir any juices from the steak plate into the bean mixture. Spread the warm bean mixture onto the split hoagie rolls. Top with the sliced steak, tomato, avocado, the remaining 1/2 cup of raw red onion, a drizzle of crema, and a dash of hot sauce. Serve immediately.
Recipe Tips
- What’s the best cut of steak for a sandwich? Skirt steak is an excellent choice because it’s incredibly flavorful and cooks quickly. Flank steak or flat iron steak are also great alternatives.
- How do I cook the steak perfectly? For a juicy sandwich, aim for medium-rare. Use a hot skillet (cast iron is best for a great sear) and don’t overcrowd the pan. Most importantly, let the steak rest for at least 5-10 minutes before slicing to allow the juices to redistribute.
- Why make the black bean spread? This is the secret to a fantastic steak sandwich! It adds a creamy, savory layer, keeps the sandwich moist, and helps hold the sliced steak in place. Cooking it in the same pan as the steak incorporates all those delicious browned bits.
- How do I slice skirt steak correctly? This is crucial for tenderness. Look for the lines (the grain) running down the muscle and slice the steak against or perpendicular to those lines. This shortens the muscle fibers, making the meat much more tender to chew.
What To Serve With a Steak-and-Avocado Sandwich
This is a hearty, satisfying sandwich that can be a meal in itself. For a complete dinner, it pairs wonderfully with:
- Crispy French fries or sweet potato fries
- A simple side salad with a lime vinaigrette
- Kettle-cooked potato chips
- A side of Mexican street corn (elote)
How To Store a Steak-and-Avocado Sandwich
- Best Eaten Fresh: An assembled sandwich does not store well, as the bread will become soggy. This dish is best enjoyed immediately.
- Refrigerate: You can store the cooked, sliced steak and the black bean spread in separate airtight containers in the refrigerator for up to 3 days. Reheat gently before assembling a fresh sandwich.
Steak-and-Avocado Sandwich Nutrition Facts
- Serving: 1 sandwich
- Calories: 650 kcal
- Carbohydrates: 70g
- Protein: 42g
- Fat: 28g
- Saturated Fat: 8g
- Sodium: 1200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While the sandwich should be assembled right before serving, you can prep the components ahead of time. The bean spread can be made and refrigerated, and the steak can be cooked and sliced. Reheat them gently, then toast your buns and assemble for a super-fast meal.
The most common reason for tough skirt steak is slicing it incorrectly. You must slice it thinly against the grain. Overcooking the steak can also make it tough, so be careful to cook it to a nice medium-rare.
Yes. While soft hoagie rolls are great, a crusty ciabatta or a sturdy telera roll would also be fantastic choices for this sandwich. The key is to use a bread that can hold up to the hearty fillings.
Try More Recipes:
- Rustic Croque Monsieur Recipe
- Quick Shrimp Po’boys Recipe
- Zucchini, Avocado, and Jalapeño Tartine Recipe
Steak-and-Avocado Sandwich Recipe
Description
A hearty and flavor-packed sandwich featuring juicy, seared skirt steak, a savory black bean spread, and creamy avocado on a toasted hoagie roll.
Ingredients
Instructions
- Marinate the steak in olive oil, Worcestershire sauce, salt, and pepper for at least 10 minutes.
- Heat a cast-iron skillet over medium-high heat. Sear the steak for 5-7 minutes total for medium-rare. Let it rest on a plate.
- In the same skillet, cook 1 cup of the onion until soft. Add the black beans with their liquid and 1/3 cup water.
- Simmer for 5 minutes until thickened, then mash to create a spread.
- Thinly slice the rested steak against the grain. Stir any steak juices into the bean spread.
- Spread the bean mixture on the rolls, then top with steak, tomato, avocado, and other desired toppings.
Notes
- The most important step for a tender sandwich is to slice the skirt steak thinly against the grain.
- Do not wipe out the skillet after cooking the steak; the browned bits are packed with flavor and are essential for the delicious bean spread.
- Letting the steak rest for 5-10 minutes before slicing is crucial for keeping it juicy.
- Toasting the hoagie rolls before assembling adds a great texture and helps prevent them from getting soggy.